Turkey Giblets Country-Style

Ingredients

• 1 bird's turkey giblets (necks, legs, wings, livers, hearts)
• 1 kilogram mixed vegetables in equal parts: turnips, carrots, potatoes, and legumes (garbanzos or judías)
• aromatic herbs
• to taste salt
• flour
• to taste black pepper
• tomato purée
• peas

Instructions

1. Cut the turkey giblets into regular bite-sized pieces. In a heavy pot or cazuela, sauté the giblets with the mixed vegetables (turnips, carrots, potatoes, and legumes in equal proportions). Add aromatic herbs, salt, flour, pepper, and tomato purée.
2. Once the initial sautéing is done, remove from heat and strain off the fat. Sprinkle the mixture again with flour, salt, pepper, and a little more tomato purée. Cover the pot and continue cooking.
3. Arrange the cooked giblets piece by piece in a clean serving vessel. Pour the vegetable garnish (including peas) over the top. Skim any remaining fat from the cooking liquid, pass it through a fine strainer, and pour it over the dish. The entire preparation typically requires about two hours to cook through.