Ingredients
4 cups chicken or turkey stock, homemade or canned
2 cups rice
1 pound chicken gizzards
1/2 pound chicken livers
1/2 pound ground beef
1/2 pound pork
1/2 cup oil or meat drippings
1 large onion, chopped
2 ribs celery, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 bunch green onions, chopped
3 tablespoons chopped parsley
Salt, pepper, Creole seasoning and cayenne pepper to taste
Directions
Bring chicken stock to a boil in a large saucepan. Add rice, reduce heat, cover and simmer until done, about 20 minutes. Set aside. Simmer chicken gizzards in water to cover until fork tender, about 30 minutes, add livers and cook about 10 more minutes until livers are done. Drain and remove the tender meat from the gizzards, discarding the tough gristle. Place gizzard meat and livers in a food processor or grinder and process until coarse. Set aside. In a large heavy pot, brown the ground beef and pork, drain and set aside. In the same pot, heat the oil and saut/N onions, celery and bell pepper until soft. Add garlic and saut/N briefly. Away from the heat, add rice, meat, green onions, parsley and seasonings, and toss lightly. Heat through when ready to serve. This dressing can be stuffed in a turkey and baked with it, or it can be reheated in the oven or microwave when ready to serve. Note: If you don_t want to use gizzards, double the livers. If you don_t want either one, double the ground beef and pork.
