Rice Dressing With Mushrooms
|Rice||6 Cup (96 tbs), cooked|
|Onions||1 Cup (16 tbs), chopped|
|Green onions||1 Cup (16 tbs), chopped|
|Parsley/1/2 cup dried parsley||1 Cup (16 tbs)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Bell pepper||1⁄2 Cup (8 tbs), chopped|
|Mushrooms||8 Ounce (1 Can)|
|Eggs||6 , beaten|
|Garlic||1 Teaspoon, chopped|
|Bacon drippings||3 Tablespoon|
|Giblet and liver||2 Cup (32 tbs) (Turkey Or Chicken)|
|Dry white wine||2 Cup (32 tbs)|
|Lea & perrins worcestershire sauce||2 Tablespoon|
|Dried mint||1 Teaspoon, crushed|
|Louisiana hot sauce/1 teaspoon ground cayenne pepper||1 Tablespoon|
|Water||2 Cup (32 tbs)|
Boil giblets and liver in wine and 2 cups water.
Saute onions, green onions, celery, bell pepper, and parsley in bacon drippings until onions are clear.
When juicy enough, add garlic.
Chop giblets and liver up fine.
Blend all ingredients together and then add beaten eggs.
Stuff the bird with part of this and place the rest in a roaster and bake at 350 degrees for 1 hour.