|Onions||4 , chopped|
|Salt||1 Tablespoon (Add More Quantity As Per Taste)|
|Uncooked rice||4 Cup (64 tbs)|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Celery ribs||3 , chopped|
|Chopped green onion tops||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Place giblets in large open kettle with 2 to 3-quarts of water.
Bring to a boil and add 2 chopped onions, salt, pepper and garlic.
Lower heat and cook until giblets are done.
Drain giblets and finely chop.
Using broth from giblets, cook rice by your favorite method.
Using a large pot, make a roux of oil and flour.
Add remaining chopped onions, celery, salt, black pepper, red pepper, adjusted to your family taste, chopped giblets, and enough broth to make the consistency of a thick gravy.
Add cooked rice, chopped green onions and parsley.
Serves 15 to 20.
Grand for turkey stuffing.