|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.
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 mg272.6%
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