5 to 7 whole gizzards
At least 3 packages of giblets
1 whole celery
1 whole package carrots
At least 4-1/2 lbs ground beef
5 medium onions
3-4 green peppers
3-4 large uncooked eggs
7 slices of dried out bread or toasted
Salt, pepper, poultry seasoning, sage to taste

Remove hard stuff or cartilage from the gizzards. Use less than 3 lbs. if you don’t want it tasting like liver.

Grind up vegetables and meat together. You will not be grinding up the ground beef with the rest of the ingredients.

If using a hand grinder you may want to use vegetables to help push meat in grinder. If using electric grinder be careful not to grind too small or into a paste.

The mix must have a chunky consistency.

NOTE – take a little or part of the vegetable meat juice to be added back in for additional flavor later.

Take the ground mixture and add your eggs, ground beef, and seasonings in a separate bowl, mixing all together.

Add your bread to the mixture, breaking it into pieces, and re-add the juice mixture to the bowl.

Cook in a crock pot on 200-250 add 1/2 stick of butter, and cook until it is slightly pink.

You do not want to under or over cook.

This is great for putting inside a turkey to moisten up the bird.

Submitted by: Kathy Kopczynski