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Stuffing Number

Global.Potpourri's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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