Rice Dressing

Name: Rice Dressing
Ingredients: 6 cups rice, cooked; 1 cup onions, chopped; 1 cup green onions, chopped; 1 cup parsley or ½ cup dried parsley; 1 cup parsley or ½ cup dried parsley; ½ cup celery, chopped; ½ cup bell pepper, chopped; 1 8-oz. can stems and pieces mushrooms; 6 eggs, beaten; 1 tsp. garlic, chopped; Salt, to taste; 3 TBS. bacon drippings; 2 cups giblets and liver (turkey or chicken); 2 cups giblets and liver (turkey or chicken); 2 cups giblets and liver (turkey or chicken); 2 cups giblets and liver (turkey or chicken); 2 cups dry white wine; 2 TBS. Lea & Perrins Worcestershire sauce; 1 tsp. dried mint (crushed fine); 1 TBS. Louisiana hot sauce or 1 tsp. ground cayenne pepper; 1 TBS. Louisiana hot sauce or 1 tsp. ground cayenne pepper; 2 cups water

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

6 cups rice, cooked
1 cup onions, chopped
1 cup

Garnish
Gluten-free

Method

Boil giblets and liver in wine and 2 cups water. Sauté onions, green onions, celery, bell pepper, and parsley in bacon drippings until onions are clear. When juicy enough, add garlic. Chop giblets and liver up fine. Blend all ingredients together and then add beaten eggs. Stuff the bird with part of this and place the rest in a roaster and bake at