ITALIAN STYLE GIBLETS
This is a recipe from an Old Italian Church Cook Book. It was served at Italian weddings as one of the first courses. I've benn making this for over 40 years and is served as a side dish or a main dish with Italian Bread and a salad. If you like giblets, you must try this. Also I add 1/2 to 1 cup frozen peas in the last 15 minutes of cooking. Update: You can serve over small shell pasta.
Provided by Naturelover
Categories Poultry
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil giblets in salt water for about 1 hour or until giblets are tender. Use about 1 tablestoon salt and enough water to cover. When done, drain and cut in bite-size pieces, Heat oil in frying pan and cut oinions and brown slowly. Add giblets cover and slowly cook for about 15 to 20 minutes. Stir occasionally. Add rosemary leaves, parsley, marjoram, salt and pepper to taste. Cook until it gets a little sticky. Add wine. Cook slow until wine starts to dry up in pan, Add can of tomato sauce and one can of water, Stir well and simmer covered for about 1/2 hour. More water may be added if more juice is wanted, Taste to see if you have enough seasoning,.
- Optional: 1 can of mushrooms and 1 can of black potted olives, slice. Just heat enough and serve with a crusty Italian bread.
Nutrition Facts : Calories 615.6, Fat 37.9, SaturatedFat 8.3, Cholesterol 544.8, Sodium 700.9, Carbohydrate 15, Fiber 2.6, Sugar 4.6, Protein 42.9
PAULA DEEN'S GIBLET GRAVY
Make and share this Paula Deen's Giblet Gravy recipe from Food.com.
Provided by KathyP53
Categories Sauces
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bring stock and giblets to a boil.
- Add bouillon and reserved stuffing mixture.
- Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
- Meanwhile, saute mushrooms until browned in butter.
- Add mushrooms to gravy with egg.
- Salt and pepper, to taste.
Nutrition Facts : Calories 75.1, Fat 5.5, SaturatedFat 3, Cholesterol 38.1, Sodium 243.1, Carbohydrate 4.8, Fiber 0.5, Sugar 0.9, Protein 2.2
OLD FASHIONED GIBLET STUFFING
If you like an old fashioned stuffing, then this one's for you.
Provided by BURPS
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
- Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 20 g, Cholesterol 117.1 mg, Fat 14.1 g, Fiber 1.2 g, Protein 9.1 g, SaturatedFat 7.9 g, Sodium 478.9 mg, Sugar 2.4 g
SAVORY MUSHROOM BREAD
The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. Nothing can compare to the heavenly aroma while it bakes.-Greg Hageli, Elmhurst, Illinois
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature., In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 172mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SAVORY MUSHROOM DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
- Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
- Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
PANZANELLA
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
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