Giblets from a turkey -make a few days in advance
20 oz Condensed chicken broth 4 sl White bread; stale
1/2 c Margarine 3 Egg; slightly beaten
1 c Onion; chopped 1 ts Pepper
1 c Celery; chopped 1 c Pan drippings; from cooked
3 tb Poultry seasoning -turkey
1 lg Pan of cornbread
Boil the turkey giblets in salted water for 45 minutes. pour off water
and set giblets aside to cool. When cool, chop. In a large saucepan,
combine broth, margarine, onions, celery and poultry seasoning. Boil
for 15 minutes. Heat oven to 325 degrees. Grease a large baking pan
with margarine and crumble cornbread finely into it. Tear white bread
into small pieces and mix with corn bread by hand. Add eggs and
pepper and mix well by hand. Pour boiling broth over corn bread
mixture and mix well, adding half of the giblets. Bake for about an
hour, basting occasionally with pan drippings. Bake until lightly
crispy around the edges. Put the remaining giblets in gravy and serve
with turkey.
Yields
8 servings