ADVERTISEMENT
- Real Recipes from Real People -

ISO: using gizzards in stuffing

Misc.
hi,just wondering can I use the gizzards from a chicken to make stuffing for a turkey. [a friend of mine tells me I can't. thank yo
MsgID: 04850
Shared by: pat-----R.I.
Board: Quantity Cooking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  pat-----R.I.
2
  gary wi
ADVERTISEMENT
Random Recipes
  • Romano's Macaroni Grill Sausage Stuffed Cannelloni
  • ROMANO'S MACARONI GRILL SAUSAGE STUFFED CANNELLONI 1 (12 count) pkg Cannelloni or Manicotti pasta tubes FOR THE FILLING: 3/4 lb. Italian sausage, cooked and crumbled 3/4 cup chopped onions 1 (15 oz) container ricot...
  • Frozen Thanksgiving Fruit Salad from 1968
  • FROZEN THANKSGIVING FRUIT SALAD FROM 1968 1 (3 oz) pkg cream cheese, softened 1 (8 oz) can crushed pineapple, undrained 1/2 pound marshmallows, cut in pieces 1/2 pint heavy (whipping) cream, whipped (or 8 oz pkg. Cool...
  • Athenian Chicken
  • ATHENIAN CHICKEN 3 large boneless, skinless chicken breasts, cut lengthwise in 1/2 inch strips 1/4 cup small stuffed green olives, halved 1 package (8 oz.) Feta cheese, grated 1 tablespoon chili powder 1/2 lime, juice...
  • Swedish Snow Balls (cookies, 1960's)
  • SWEDISH SNOW BALLS 1 cup butter, softened 1/2 cup powdered sugar 1 teaspoon vanilla 2 cups all purpose flour 1/4 teaspoon salt 1 cup finely chopped pecans Additional powdered sugar Cream butter, 1/2 cup powdered suga...
  • Armenian Cracker Bread (CIA, 1980's)
  • ARMENIAN CRACKER BREAD "Lahvosh, a thin, crisp bread, is a favorite among Americans of Armenian descent, thousands of whom live in and around Fresno, California. The commercial recipes are trade secrets, but home econ...
  • Acorn Squash Wedges with Creamed Onions
  • ACORN SQUASH WEDGES WITH CREAMED ONIONS 3 acorn squash Salt and pepper (to taste) 1 tbsp butter, melted 1 tbsp all-purpose flour 3/4 cup milk 1 (16 oz) can small whole onions, drained 2 tbsp chopped pimientos Wash s...
ADVERTISEMENT
  • Peanut Butter Brownies with Chocolate Glaze
  • PEANUT BUTTER BROWNIES FOR THE BROWNIES: 5 tablespoons butter 1 cup sugar 2 large eggs 1 teaspoon vanilla 3/4 cup peanut butter 1/2 cup all-purpose flour 1/4 teaspoon baking powder ...
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
  • ISO: using 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!