Quebec Potato Stuffing Recipe
Ingredients
The heart, gizzard and liver from the chicken
1 tbsp (15 mL) chicken fat or other fat, chopped
3 medium-sized onions, finely chopped
1 garlic clove, minced
4 cups (1 L) cooked potatoes, peeled
2 tsp (10 mL) savory
1 tbsp (15 mL) salt
1/2 tsp (2 mL) pepper
1 tbsp (15 mL) butter
Directions
Put the heart, gizzard and liver through a meat grinder.
Melt the chopped fat 5 minutes at HIGH.
Stir after 2 minutes.
Add the minced giblets, stir.
Microwave 3 minutes at MEDIUM-HIGH.
Add the onions, garlic, savory, salt and pepper.
Stir well.
Microwave 2 minutes at HIGH.
To microwave the potatoes add 1/4 cup (60 mL) water, cover and microwave 14 to 16 minutes at HIGH.
Mash them and mix with the cooked giblets.
Add the butter and stir well.
Place in a microwave-save dish, cover with lid or waxed paper.
Microwave 10 minutes at MEDIUM-HIGH.
Melt the chopped fat 5 minutes at HIGH.
Stir after 2 minutes.
Add the minced giblets, stir.
Microwave 3 minutes at MEDIUM-HIGH.
Add the onions, garlic, savory, salt and pepper.
Stir well.
Microwave 2 minutes at HIGH.
To microwave the potatoes add 1/4 cup (60 mL) water, cover and microwave 14 to 16 minutes at HIGH.
Mash them and mix with the cooked giblets.
Add the butter and stir well.
Place in a microwave-save dish, cover with lid or waxed paper.
Microwave 10 minutes at MEDIUM-HIGH.
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