Directions

• As you can see, the ingredients are very simple and relatively inexpensive. If you live in the countryside, getting the ingredients will be a piece of cake. The preparation method is also very easy – you just need to follow the steps in the recipe.
• Meat is optional in this recipe; if you prefer not to use it, feel free to skip it. For a richer taste, I chose to add it. I cut the meat into suitable pieces. I also chopped the onion, but not too finely. I heated some oil in a non-stick pan with high sides and fried the meat on high heat, turning it on all sides. Be cautious of hot oil splashes, as they can cause burns. I gradually added water and reduced the heat. I covered the pan with a lid and continued to cook the meat until it became tender, adding more water as needed when it evaporated.
• In the cauldron (tuci), I boiled the chicken gizzards and chicken livers separately. I added a little salt to the water and skimmed the foam as needed. Once cooked, I removed them onto a plate and let them cool, along with the meat. Under no circumstances should you throw away the water in which they boiled! It will be the perfect base for the rice.
• In the fat left over from the meat (I didn’t change the pan, as it’s unnecessary), I sautéed the onion over low to medium heat. This step takes a while, as the onion needs to cook slowly until it becomes translucent. In the broth from boiling the chicken gizzards and livers, I added the washed rice and let it simmer on low heat.
  A little tip: measure the liquid before adding the rice. For 300 g of rice, you’ll need 1200 ml of water—this is four times the amount of rice, measured in milliliters.
• Meanwhile, I worked on the gizzards and livers. I chopped them as finely as possible and set them aside. Once the onion became translucent, I added the minced meat to the pan. I poured in two ladlefuls of the broth in which the rice was boiling and cooked everything until the liquid evaporated. I seasoned with salt to taste and plenty of pepper – just like Grandma always advised.
• After the rice was cooked, I turned off the heat and let it cool for 7-8 minutes. The key is that it should not be hot, but only slightly warm. I did the same with the pan where I had prepared the mixture of onions, livers, and gizzards. Once they cooled, I added the mixture from the pan to the cauldron. I stirred everything well and tasted for salt and pepper.
• I removed the crust from the slices of bread and chopped the bread core as finely as possible. I then added it to the cauldron and mixed everything with broad movements. You’ll notice that the consistency will quickly become similar to that of a thicker mashed potato. My “Stuffing” is ready!
• How to prepare beetroot and carrot salad:
  I used a food processor with grating attachments, but you can just as easily use a regular grater. I grated the vegetables and placed them in a large bowl. Then, I seasoned with oil, vinegar, salt, and pepper to taste. And the salad is ready! Nothing simpler!
• The “Stuffing” can be served both hot and at room temperature, with a salad or pickles. For those who want, I also added pieces of meat. My advice is to strategically sit next to the cauldron, so you can “nibble” on the pieces of meat on top of the stuffing.
• Dear friends, regardless of the season in which you prepare this dish, remember that it is very important to refrigerate it as soon as it cools down. I hope you enjoyed my grandmother’s recipe. If you have similar recipes or any questions, I look forward to hearing from you in the comments so we can chat at your leisure.
  Hugs,
  Ely