Giblet Stuffing |
Course : Chicken
Serves: 6 cups |
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Ingredients:
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 |
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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 |
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