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This is Mary Purpera's recipe. It is all done to taste. Adjust quantities as you need.
2/3 cup onion, chopped
1/3 cup green onion, chopped
1/3 cup celery, chopped
1/3 cup parsley, chopped
1 stick butter, divided
2 cups poultry giblets, cleaned
3 chicken bouillion cubes
1 small prepared pan of cornbread (about 2 cups)
Parboil the giblets in about 3 cups water, adding bouillion cubes. Boil until tender, then remove giblets, reserving stock. Grind the giblets until fine, removing all hard bits. Use an old fashioned meat grinder or a food processor.
Saute onion, green onion, celery and parsley in about 2 tbs butter. Add giblets and cook well. It should be pastier than chunky.
In a bowl, crumble in the cornbread, 1 egg and the rest of the butter. Add meat mixture and stir to combine. Place in a buttered Pyrex dish and bake at 300 degrees for about 30-40 minutes.