| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Cajun |
Kosher, Cajun, Main dish, Pasta/rice |
10 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Broiled chicken liver ground |
| 3 |
|
Cooked gizzards, ground |
| 2 |
|
Large onions, ground |
| 2 |
|
Cloves garlic, ground |
| 1 |
c |
Celery, ground |
| 1/2 |
c |
Parsley, minced |
| 1/2 |
c |
Shallots, ground |
| 6 |
tb |
Pareve margarine |
| 1 |
|
Egg, well beaten |
| 4 |
c |
Cooked rice |
|
|
Salt & pepper to taste |
|
|
Cayenne to taste |
INSTRUCTIONS
Saute livers, giblets, onions, garlic,celery, and shallots in margarine
until onions and celery are soft and meat is brown. Add egg, parsley, salt,
pepper, and cayenne to taste; stir. Cover and simmer 10 min. Add cooked
rice, mix thoroughly, and heat through. Yields enough dressing for 10 to 12
lb. turkey, or may be baked in greased casserole dish in 350 F. oven for 20
min. Serves 8 to 10.
Note that meats and vegetables are GROUND, not chopped. That's the secret
to this recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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