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Stuffing Number Recipe
|Capon gizzards hearts and livers||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄3 Cup (5.33 tbs)|
|Crumbled thyme||1 1⁄2 Teaspoon|
|Fresh bread crumbs||3 Cup (48 tbs)|
|Pecans||1 Cup (16 tbs), coarsely chopped|
|Bourbon||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2489 Calories from Fat 1676
% Daily Value*
Total Fat 195 g300.1%
Saturated Fat 68.3 g341.7%
Trans Fat 0.1 g
Cholesterol 817.9 mg
Sodium 1541.5 mg64.2%
Total Carbohydrates 101 g33.8%
Dietary Fiber 21 g84.1%
Sugars 15.5 g
Protein 68 g135.8%
Vitamin A 95.4% Vitamin C 68.6%
Calcium 54.5% Iron 137.7%
*Based on a 2000 Calorie diet
Saute onion in remaining butter with parsley and celery.
Add to giblet mixture, along with thyme, crumbs, and pecans.
Season to taste with salt and pepper; add bourbon.
Toss lightly, and stuff the capon.
Secure the vent, and truss.