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Giblet Stuffing Recipe
|Cooked giblets||1 Cup (16 tbs)|
|Onion||1 , cooked|
|Boiling stock||1⁄4 Pint|
|Mixed fresh herbs/1/2 teaspoon dried herbs||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Grated lemon rind||1 Teaspoon (Leveled)|
Serving size: Complete recipe
Calories 1469 Calories from Fat 634
% Daily Value*
Total Fat 72 g110.4%
Saturated Fat 36.3 g181.6%
Trans Fat 0 g
Cholesterol 901 mg300.3%
Sodium 2009.2 mg83.7%
Total Carbohydrates 132 g44.1%
Dietary Fiber 8.6 g34.5%
Sugars 16.3 g
Protein 72 g144.8%
Vitamin A 523.4% Vitamin C 111.3%
Calcium 46.9% Iron 131.6%
*Based on a 2000 Calorie diet
The liquid in which they are cooked makes the gravy for the roast bird.
Remove all bones from the neck and the lining of the gizzard and chop or mince the flesh of the giblets.
Soak the Crumbs in sufficient boiling stock to moisten them.
Melt the fat.
Beat the egg.
Mix all the ingredients together and season the mixture to taste.