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Rice Dressing With Mushrooms

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  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
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
40 Minutes
Cook Time: 
60 Minutes
Ready In: 
100 Minutes

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Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6134 Calories from Fat 964

% Daily Value*

Total Fat 108 g165.7%

Saturated Fat 39.2 g196.2%

Trans Fat 0 g

Cholesterol 2447.2 mg815.7%

Sodium 2323.1 mg96.8%

Total Carbohydrates 959 g319.7%

Dietary Fiber 27.6 g110.4%

Sugars 26.6 g

Protein 218 g436.9%

Vitamin A 1216.3% Vitamin C 433.4%

Calcium 87.7% Iron 303%

*Based on a 2000 Calorie diet

Rice Dressing With Mushrooms Recipe