| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Stuffing, Turkey, Poultry | 2 | Servings | |
INGREDIENTS
| 2 | c | Brown or white rice (uncooked) |
| 1 | lb | Chicken or turkey giblets, use few or no livers |
| Broth from cooking giblets | ||
| 1/2 | Bunch of celery hearts, finely sliced | |
| 1 | lg | Bell pepper, chopped |
| 2 | md | Onions, chopped |
| Salt & pepper to taste | ||
| Cayenne pepper to taste | ||
| Optional: Poultry seasoning, sage and garlic powder to taste | ||
| 1/4 | c | Worcestershire sauce (or to taste) |
| 1 | cn | (12-oz) corn (Green Giant Niblets preferred) |
| 1 | large turkey. |
INSTRUCTIONS
Cook rice according to package directions. Cook giblets in salted water until tender, cool, then chop or grind. ave the broth. Saute celery, onion and bell pepper until the celery is limp (can be easily smashed between thumb and forefinger). Add all seasonings except Worcestershire sauce. Simmer for 5 minutes. Add the Worcestershire sauce and corn. Simmer for 10 minutes. Combinerice and vegetable mixtures. Add the chopped giblets and mix well. Use the broth to moisten, if necessary. Put the dressing in the turkey and cook the turkey as usual. If stuffing wild ducks or geese, do not stuff until the last 15 to 30 minutes of cooking time. Enough to stuff Judi Johnson (Rice Farmer) MM by Cathy Svitek
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