Casserole with Potatoes, Pumpkin and Minced Chicken Giblets
by Editorial Staff
Unpretentious, easy to prepare, but at the same time delicious casserole with potatoes, pumpkin, and minced chicken giblets. Budget chicken hearts and stomachs in this dish are in no way inferior to chicken meat in taste. The casserole is nutritious with a pleasant pumpkin flavor and subtle notes of nutmeg.
Cook: 15 minutes
Ingredients
- Chicken stomachs – 400 g
- Chicken hearts – 200 g
- Potatoes – 600 g
- Pumpkin – 400 g
- Onions – 400 g (3 pcs.)
- Egg – 1 pcs.
- Milk – 100-120 ml
- Hard cheese – 150 g
- Ground nutmeg – 0.5 teaspoon (to taste)
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for lubricating the mold) – 2 tbsp
Directions
- We prepare the necessary ingredients. The total weight of chicken by-products is 600 g. I have more chicken stomachs than hearts, but you can take equally or more hearts (at your request). Peel and rinse the onions, pumpkin, and potatoes.
- We clean the chicken hearts and stomachs, rinse and, together with one onion, pass through a meat grinder or grind in a blender. Salt and pepper the finished minced meat to taste.
- Turn on the oven to heat up to 190 degrees. Grease a baking dish (I have 30×35 cm) with vegetable oil. Cut the potatoes into thin slices and put them in a baking dish. Salt, pepper and sprinkle with a little nutmeg (0.25 teaspoon).
- Cut the remaining onion into half rings and spread over the potatoes. Salt a little.
- Put a layer of minced meat on top of the onion.
- Cut the pumpkin into thin slices and spread over the minced meat. Salt, pepper, sprinkle with the remaining nutmeg.
- Grate the cheese on a medium grater into a bowl. Add an egg and milk to it. We mix.
- We send it to an oven preheated to 190 degrees and bake for 45-50 minutes until tender (be guided by the characteristics of your oven).
- The casserole with potatoes, pumpkin, and minced chicken giblets is ready.
Good appetite!
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