1 lb. raw turkey gizzards
1 onion, chopped
1 tsp garlic powder
3 cups water
1 loaf challah bread, preferably "day old” bread (6-8 cups cubed)
1 Tbsp olive oil
1 green apple, core and chopped
½ cup dried cranberries
1 tsp ground sage
salt and pepper to taste
Cube the challah bread and place it on a cookie sheet. set the bread aside to dry out while the gizzards boil.
Wash the gizzards then place them in a medium pot with the chopped onion, garlic powder and water. Just make sure the water covers all of the gizzards.
Bring the gizzards to a boil over high heat then lower the temperature to medium-low, cover the pot and simmer them for 2 hours, until the gizzards are soft.
Remove the gizzards from the stock and cooked onions and chop them in to small pieces. set the stock aside to cool slightly.
Preheat the oven to 350 degrees F and prepare two small casserole dishes with cooking spray. You can also use one 9×9 inch casserole dish.
Combine the dried-out bread, chopped gizzards, chopped apple, dried cranberries and sage in a large bowl.
Add 2 cups of the broth and onion mixture and stir to combine. Add salt and pepper to taste and stir to make sure all of the ingredients are incorporated with the broth.
Pour the stuffing mixture in to the casserole dishes and bake the stuffing uncovered for 35-40 minutes, until the top of the bread is browning.