Giblet Mold
MAKE IT SHINE!
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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
- Serves:
- Yields:
- Units:
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
- 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.
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RECIPE MADE WITH LOVE BY
@Bonnie Young
Contributor
@Bonnie Young
Contributor
"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."
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