Cover giblets in water and simmer for about 2 hours. (reserve the water). Grind the giblets, and combine all the ingrediets in a large bowl. Mix well with your hands. Add giblet water to make it a soupy consistency. Stuff the cavities of the bird, and sew up any flap of skin present to cover the cavity.
Cook the bird as directed. Empty the cavity before carving. Enjoy
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 18 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 20.3mg||6 %|
|Sodium 54.7mg||2 %|
|Potassium 125.1mg||3 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 14g|
|Protein 2g||3 %|
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Calories per serving: 84
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