Giblet Stuffing
Serves:
Ingredients:
Heart, gizzard, neck and li
1/2
ts
Dried thyme leaves
1 1/2
ts
Chopped fresh or
1/2
ts
Ground sage
1
ts
Salt
9
c
Soft bread cubes
3/4
c
Finely chopped onion
(with leaves)
1 1/2
c
Chopped celery
3/4
c
Margarine or butter
Chicken or turkey
1/4
ts
Pepper
Method:
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.
6 CUPS STUFFING; 180 CALORIES PER 1/2 CUP.