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Giblet Stuffing | |||||||||||
Course : Chicken Serves: 6 cups |
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Ingredients:
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Preparation / Directions: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.
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Nutritional Information:180 CALORIES PER 1/2 CUP | |||||||||||