|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)|
Chop or grind giblets very fine and saute lightly in half the butter.
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.