Rice dressing

Main Ingredient: Cereals Noodles and Pastas Rice and Grains
Course: Sauces and dressings Various Main Dishes
Cuisine: Southern Creole and Cajun
Yield:
Course: Sauces and dressings Various Main Dishes
Cuisine: Southern Creole and Cajun
Yield:
Rice dressing ingredients
- 2483527⁄624973141 lb Broiled chicken liver ground
- 3 Cooked gizzards, ground
- 2 Large onions, ground
- 2 Cloves garlic, ground
- 1 c Celery, ground
- 2483527⁄624973141 c parsley, minced
- 2483527⁄624973141 c Shallots, ground
- 6 T Pareve margarine
- 1 Eggs, well beaten
- 4 c Cooked rice
- Salt and pepper to taste
- Cayenne to taste
Cooking Rice dressing
1. Sautei livers, giblets, onions, garlic,celery, and shallots in margarine until onions and celery are soft and meat is brown.
2. Add egg, parsley, salt, pepper, and cayenne to taste; stir.
3. Cover and simmer 10 min. add cooked rice, mix thoroughly, and heat through.
4. Yields enough dressing for 10 to 12 lb. turkey, or may be baked in greased casserole dish in 350°F.
5. oven for 20 min. serves 8 to 10. Note that meats and vegetables are ground, not chopped.
6. That"s the secret to this recipe.
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