Title: Giblet Stuffing
Categories: Poultry American Meat Microwave
Yield: 12 Servings
| | | Heart, gizzard, neck and li Chicken or turkey |
| 3/4 | c | Margarine or butter |
| 1 1/2 | c | Chopped celery (with leaves) |
| 3/4 | c | Finely chopped onion |
| 9 | c | Soft bread cubes |
| 1 | ts | Salt |
| 1/2 | ts | Ground sage |
| 1 1/2 | ts | Chopped fresh or |
| 1/2 | ts | Dried thyme leaves |
| 1/4 | ts | Pepper |
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.