| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Stuffing, Turkey | 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 | Bell pepper, chopped | |
| 2 | 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 | 12-oz corn Green | |
| Giant Niblets preferred |
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 1 large turkey. Judi Johnson (Rice Farmer) MM by Cathy Svitek
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”
Nutrition (calculated from recipe ingredients)
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Calories: 3521
Calories From Fat: 1451
Total Fat: 161.1g
Cholesterol: 1651.7mg
Sodium: 3504.9mg
Potassium: 5189.4mg
Carbohydrates: 34.2g
Fiber: 3.8g
Sugar: 14.3g
Protein: 455.4g