Giblet Mold
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.
INGREDIENTS
NutritionGind together
- 1large onion
- 2
- 4
- 1⁄4cup celery leaves
In small bowl mix
- 3(1/4 ounce) packages of knox unflavored gelatin
- 1⁄2
In Large bowl put the ground mixture and add
- 1tablespoon Accent seasoning
- 1 1⁄4teaspoons garlic salt
- 2tablespoons dried parsley flakes
- 3teaspoons prepared mustard
Heat 2 cups of reserved gizzard stock and add
- 1tablespoon chicken soup base
- 1tablespoon 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.