2 1/2 cups soft, fine breadcrumbs
1 c. poultry gizzards, finely chopped
1/2 cup butter
1/3 teaspoon salt
1/3 teaspoon pepper
1/2 scant teaspoon sage or bell seasoning
1/2 teaspoon paprika
1 large onion, chopped
2 cloves garlic, minced
2 tbsp. fresh parsley, finely minced
1 4 oz can mushrooms
1 egg, slightly beaten
1 chicken bouillon cube
1/4 cup water

In medium saucepan, sauté onion, gizzards, garlic, parsley and seasonings lightly in butter, approximately 2 minutes.

Do not brown.

Add egg and bouillon to water, mix well, and add to sauce pan. Stir to combine. Cover and steam over the lowest heat for 10 minutes.

This quantity is sufficient for one chicken. Double the recipe for a 10 lb. turkey.

If you stuff the poultry directly, you should do so immediately before cooking. If you refrigerate the stuffed bird, the center will not become cold enough to stop bacteria from developing, so it is not recommended that you stuff poultry before refrigerating. If you must have the stuffing ready to go in advance, then you can place it in a separate loaf pan and cover with foil, refrigerate, and cook separately.

Submitted by: CM