Used in Southern Cornbread Dressing recipe.
Remove giblets from turkey cavity, discard liver if green. Rinse with cold running water in a a large saucepan.
Combine giblets and chicken broth. Add celery, carrot, onion, bay leaf, parsley, peppercorns and salt. Over medium high heat bring liquid to boil. Reduce heat to low. Cover and simmer 15 minutes. Remove and set aside cooked liver in small amount of liquid. Cover and simmer 60-90 additional minutes. Remove giblets. Set aside. Pour broth through sieve to strain. Discard remaining solids. Store broth in covered container in refrigerator until time to use.
Remove cooked meat from neckbone, chop together with liver, heart and gizzard. Set aside 1/2 for stuffing and 1/2 for gravy. Store in covered containers in refrigerator with small amount of liquid to keep moist until time to use.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 4 | ||
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Calories: 115 | ||
Calories from Fat: 26 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 172mg | 53 % | |
Sodium 427.2mg | 15 % | |
Potassium 497.9mg | 13 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 4.9g | ||
Protein 14.7g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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