Giblet Stuffing

Course : Chicken
Serves: 6 cups
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1 pound Heart, gizzard -- neck or turkey
3/4 cup Margarine or butter
1 1/2 cups Chopped celery -- (with leaves)
3/4 cup Finely chopped onion
9 cups Soft bread cubes
1 teaspoon Salt
1/2 teaspoon Ground sage
1 1/2 teaspoons Chopped fresh or
1/2 teaspoon Dried thyme leaves
1/4 teaspoon Pepper

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.


Nutritional Information:


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