Giblet Mold

Submitted by Bonnie Young

"This recipe was given to me years ago by a dear friend. Sadly she has since passed away. I don't make this very often but it is delicious for those people who enjoy something different. I usually use a few mini bread pans to make it and give it away for gifts during the holidays."

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 2-4 molds
• Serves: 20

ingredients

• Gind together

• 1 large onion
• 2 cups cooked chicken gizzards (boil in 3 cups water until tender drain and reserve stock)
• 4 eggs (hard boiled)
• 1⁄4 cup celery leaves

• In small bowl mix

• 3 (1/4 ounce) packages of knox unflavored gelatin
• 1⁄2 cup cold water (Set this aside to add later)

• In Large bowl put the ground mixture and add

• 1 tablespoon Accent seasoning
• 1 1⁄4 teaspoons garlic salt
• 2 tablespoons dried parsley flakes
• 3 teaspoons prepared mustard

• Heat 2 cups of reserved gizzard stock and add

• 1 tablespoon chicken soup base
• 1 tablespoon instant chicken bouillon
• 1 (8 ounce) package cream cheese
• add the reserved gelatin

directions

1. Mix all of the steps together and pour into buttered molds. Chill for at least 3 hours before serving. When ready to serve unmold onto desired plate and garnish.