Giblet Stuffing Heart, gizzard, neck and liver 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. Giblet Stuffing printer friendly version located here.
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