ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: gizzards in stuffing

Misc.
pat yes you can use chicken gizzards for turkey stuffing. i use them all the time, just boil them off & run them through a food processer so their fine chopped.
MsgID: 04856
Shared by: gary wi
In reply to: ISO: using gizzards in stuffing
Board: Quantity Cooking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: using gizzards in stuffing
  pat-----R.I.
2 re: gizzards in stuffing
  gary wi
ADVERTISEMENT
Random Recipes
  • Spaniard's Cocktail of Shrimp
  • THE SPANIARD'S COCKTAIL OF SHRIMP A different type of shrimp cocktail. FOR THE MARINADE: 2 dozen, 21/25 count Shrimp, shelled, deveined, butterflied (or 1 to 2 lbs of 40 to 50/lb not butterflied) 1...
  • Pear Butter and Pear Jelly
  • PEAR BUTTER AND PEAR JELLY Makes 3-4 pints pear butter and 2-3 pints jelly "You can use other type of fruit using the same method! Just adjust the juice and spices." FOR THE PEAR PUREE: About 12 large or 25 small p...
  • Chicken Hawaiian (Campbell's Soup recipe, 1960's)
  • CHICKEN HAWAIIAN 1 large green bell pepper, cut in strips 1 to 2 cloves garlic, minced 2 tbsp. salad oil 2 cans (10 3/4 oz. each) Campbell's Condensed Cream of Chicken Soup 1 (13 oz.) can pineapple tidbits w...
  • Southern Spiced Tea (crock pot)
  • SOUTHERN SPICED TEA 6 cups boiling water 3 tbsp. loose black tea* 1 cinnamon stick 1 cup orange juice 1/2 cup sugar 2 tbsp. lemon juice Pour boiling water over the tea and cinnamon stick in a slow cooker. Cover and a...
  • Garlic-Herb Yogurt Cheese
  • GARLIC-HERB YOGURT CHEESE nut free, gluten free "Making yogurt cheese is easy to do if you plan ahead (it needs to drain at least 8 hours). Reserve the whey (the liquid that has drained off) for blending into smoothi...
  • Green Beans with Frizzled Country Ham and Gruyere
  • GREEN BEANS WITH FRIZZLED COUNTRY HAM AND GRUYERE 3 tablespoons lemon juice, or to taste 1 tablespoon white wine vinegar 2 tablespoons minced shallots Salt and pepper as needed 7 tablespoons extra-virgin olive oil, di...
ADVERTISEMENT
  • Chewy Chocolate Chip Cookies (using bread flour)
  • Hi Brenda! Bread flour is high in gluten content, which produces chewiness. While this might be a good quality in sturdier cookies - like oatmeal raisin or chocolate chip - it definitely would not be good in delicate bu...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: gizzards in stuffing
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!