Giblet Stuffing
- Poultry giblets
- Water
- 1 cup butter or margarine
- 3 stalks celery, diced
- 1 onion, diced
- 1 bunch Chinese parsley, chopped
- 1 pkg (7 1/2 oz) seasoned stuffing
Giblet Stuffing
Demonstrated by: Matthew Mochizuki and Lisa Teshima of Maui Electric Company.
MECO's 75th Anniversary - October 1, 1996.
Ingredients:
Directions:
- Put giblets in saucepan, add enough water to cover.
- Bring to a boil; lower heat and cook for 45 minutes or until tender.
- Remove giblets, reserving liquid.
- Chop giblets, set aside.
- In a large saucepan, heat the butter; sauté celery, onion, parsley, and giblets.
- Add stuffing mix; stir well.
- If desired, add 1/2 cup of the reserved liquid to moisten the stuffing.
- Stuff poultry, or serve with roasted poultry.
Makes 6 cups stuffing.
