Herbed Bread Stuffing
INGREDIENTS:
-Gizzard, heart, liver and 1/2 ts Salt
-neck 1 sm Onion, cut into fourths
1 1/2 c Water
-Gizzard, heart, liver and 1/2 ts Salt
-neck 1 sm Onion, cut into fourths
1 1/2 c Water
Giblet broth can be used in stuffing, gravy and recipes where chicken broth is specified. Cooked giblets can be cut up and added to gravy and stuffing or used in recipes calling for cut-up cooked chicken.
Heat all ingredients to boiling in saucepan. Cover and simmer 5 to 10 minutes or until liver is no longer pink. Remove liver; cover and refrigerate. Cover and simmer remaining giblets 30 to 90 minutes or until gizzard is fork-tender. Refrigerate giblets and broth separately up to 2 days.
Heat all ingredients to boiling in saucepan. Cover and simmer 5 to 10 minutes or until liver is no longer pink. Remove liver; cover and refrigerate. Cover and simmer remaining giblets 30 to 90 minutes or until gizzard is fork-tender. Refrigerate giblets and broth separately up to 2 days.