from Nancy Messer

• 3 lbs Turkey Gizzards (frozen solid ok — see note below about salt)
• 1 cup white wine
• 1 cup water
• 1/3 cup dried appricots, sliced
• 1/2 onion, thinly sliced
• 1 tsp. ground dried rosemary

Cook in crock pot on low for 8 hours or overnight.  Will cook into a thick brown gravy, and the apricots and onions will melt away.

Salt
Gizzards are kashered (salted) separately so they can be saltier than other parts of the turkey.  If you like, thaw the gizzards and soak for 30 minutes in water, changing occasionally, to remove some of the salt.  We don’t recommend that you add additional salt to the recipe while cooking.