• 16servings
  • 54calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound turkey giblet

  3. 1 teaspoon salt

  4. 1 teaspoon pepper

  5. 1 cup celery

  6. 1 cup carrot

  7. 1 cup onion

  8. 3/4 teaspoon thyme

  9. 1 bay leaf

  10. 1/2 teaspoon rosemary

  11. 3 teaspoons parsley flakes

  12. 1 teaspoon lemon zest

  13. 1/8 teaspoon ground marjoram

  14. 2 egg

  15. 4 cups fresh breadcrumbs

  16. 3 teaspoons butter

Instructions Jump to Ingredients ↑

  1. heat 4 cups water to a boil in a saucepot, over a moderate flame add giblets, reduce heat, and simmer until scum stops rising skim well add salt, half of pepper, celery, carrots, onions, half of thyme, bay leaf, and rosemary cover and simmer for 15 minutes remove liver to a covered bowl and chill cover pot and simmer for 60 minutes, remove from heat remove giblets, set aside strain broth and discard solids place giblets in a food processor process to finely mince add broth, remaining thyme, parsley, lemon zest, remaining pepper, marjoram, eggs, and breadcrumbs pulse just to mix well divide into equal portions, form each into a ball saute in butter until browned lightly on all sides place into an ungreased baking pan bake @ 325 degrees for 25-30 minutes serve hot, accompanied by gravy


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