Ingredients
1 Small Keto Eggless Almond Four Yeasted Bread
125 Grams Cooked Chicken Liver - chopped
125 Grams Cooked Chicken Gizzards - chopped
50 Grams Bacon
½ Cup Diced Onion
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper powder
¼ Cup Chicken Broth
1 Large Egg
¼ Cup Heavy Cream
Grind To Coarse Paste - Without Adding Water
2 Green Chillies
¼ Cup Coriander Leaves
¼ Cup Mint Leaves
A Juice Of One Lime
2 Cloves Garlic
Method
A day or two in advance, make the bread and cube into ½ inch pieces. Preheat the oven to. Spread the bread cubes in the air fryer@ 200ºC for 8 - 10 minutes stirring it after every 5 minutes, until well dried and crisp.
Preheat the oven to 180ºC and butter a baking dish.
Heat a large skillet over medium heat and add the bacon; sauté until just crisp, remove and keep aside in the same pan add the onion to the skillet and sauté until onions start to change color then chicken liver, gizzard ground green paste, salt, and pepper sauté about 5 minutes. Switch off the flame and let it cool a little.
Heat a large skillet over medium heat and add the bacon; sauté until just crisp, remove and keep aside in the same pan add the onion to the skillet and sauté until onions start to change color then chicken liver, gizzard ground green paste, salt, and pepper sauté about 5 minutes. Switch off the flame and let it cool a little.
To the butter baking dish add the cubed bread, then cooked chicken liver, gizzard, crumbled bacon toss to combine well.
In a medium bowl, whisk together the egg, cream, and broth. Pour over the mixture in the bowl and mix well. Spread in the prepared baking dish.
In a medium bowl, whisk together the egg, cream, and broth. Pour over the mixture in the bowl and mix well. Spread in the prepared baking dish.
Bake for 35 minutes, uncovered, until the top is crusty and browned. Cool & Enjoy, this was a delicious and filling meal.
Labels: Stuffing, Keto, Low Carb, Chicken, Liver, Gizzard, Egg, Heavy Cream, Sunday Funday, International Cuisine
- For Sunday Funday, today we are sharing recipes for Stuffing or Dressing.
- Ann Criswell's Thanksgiving Dressing from Food Lust People Love
- Classic French Bread Stuffing from Karen's Kitchen Stories
- Gnocchi Stuffing from A Day in the Life on the Farm
- Keto Homemade Stuffing from Sneha's Recipe
- Mouthwatering Recipe for Thanksgiving Dressing That Will Wow Your Guests! from Our Good Life
- Stove-Top Stuffing Copycat Recipe from Amy's Cooking Adventures
The dressing my grandmothers always cooked included minced gizzards and livers but was made with rice as the starch. This is almost like a savory bread pudding with the cream and egg. Love it!
ReplyDeleteI love chicken livers but I don't think I've ever had gizzards. This sounds interesting!
ReplyDeleteThis sounds like my mom's dressing. Gizzards and livers were always in hers. I'll have to show her your recipe!
ReplyDelete