Preparation

• Rinse the gizzards thoroughly, then add them to a stockpot. Cover with water and cook over low heat about 1½ hours, adding more water if needed, until the gizzards are fork tender. Drain the gizzards, reserving 1 cup cooking liquid. Set aside.

• Meanwhile, in a large skillet, warm the olive oil over medium-high heat. Saute the celery, bell pepper, white onion and red onion until tender, 6 to 10 minutes, then add the garlic and saute 1 minute more.

• Add the turkey, garlic powder, onion powder, Creole seasoning, pepper, paprika and cayenne and saute until the turkey is browned, 6 to 10 minutes. Remove from heat and set aside.

• Add the gizzards to a food processor and pulse to lightly chop, or lightly chop by hand.

• Return the skillet to medium heat, add the gizzards to the turkey mixture and stir well. Add the reserved gizzard cooking liquid. Reduce the heat to low and let simmer.

• Meanwhile, in a large pot, bring the beef broth to a boil over high heat. Stir in the rice, cover, reduce the heat to low and cook 15 minutes. Remove from heat and let the rice steam 10 minutes.

• Add the turkey mixture to a large bowl. Add the rice 1 cup at a time so the mixture remains moist and the desired rice-to-meat ratio is reached. (You may not use all the rice.) 

• Add the parsley and green onion and mix well. Transfer to a serving dish and garnish with more parsley and green onion to serve as a side or use it to stuff a turkey.