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Giblet Stuffing for Poultry
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| Serves 8-10 |
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INGREDIENTS
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1 1/2 pounds giblets (with necks) 2
tablespoons olive oil
1/4 pound
butter
2 medium onions, chopped coarsely
1/2 green
pepper, chopped
1 stalk celery, chopped
4 cups breadcrumbs
or bread cubes
3/4
cup milk
Salt and freshly ground pepper
Thyme (optional) |
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DIRECTIONS
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Place giblets and necks in salted boiling water
and cover. Boil for about 30 minutes or until tender.
Drain, then when cool enough to handle, strip meat
from necks and chop into small pieces, cutting up the
gizzards, hearts, and livers. Melt butter in a large
skillet and sauté the onions, peppers, and celery.
Cook until they are limp, but not brown, and remove
from heat. Meanwhile, mix the breadcrumbs with milk
and season to taste with salt, pepper and thyme. Add
this mixture and the chopped giblets to the skillet
and mix thoroughly. |
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©Lobel¥s
of New York, 1096 Madison Avenue, New York, NY 10028
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