Preparation:
Simmer heart, gizzard and neck from chicken or turkey in seasoned water 1 to 2 hours or until tender. Add liver during the last 15 minutes of cooking. Drain giblets. Heat margarine in Dutch oven over medium-high heat.
Cook celery and onion in margarine about 2 minutes. Remove from heat. Stir in remaining ingredients. Chop giblets and add with remaining ingredients. |
