Recipe - Rice And Corn Dressing

2 cup Brown or white rice
(uncooked)
1 pound Chicken or turkey
giblets, use few or no
livers
Broth from cooking giblets
One half Bunch of celery hearts,
finely cut or sliced up
1 lg Bell pepper, chopped
2 md Onions, chopped
Salt & pepper to taste
Cayenne pepper to taste
Optional: Poultry
seasoning, sage and
garlic powder to taste
One fourth cup Worcestershire sauce (or
to taste)
1 cn (12oz) corn (Green
Giant Niblets preferred)

Cook rice according to package directions. Cook giblets in salted water
until tender, cool, then chop or grind. ave the broth. Saute celery, onion
and bell pepper until the celery is limp (can be easily smashed between
thumb and forefinger). Add all seasonings except Worcestershire sauce.
Simmer for 5 minutes. Add the Worcestershire sauce and corn. Simmer for 10
minutes. Combinerice and vegetable mixtures. Add the chopped giblets and
mix well. Use the broth to moisten, if necessary. Put the dressing in the
turkey and cook the turkey as usual. If stuffing wild ducks or geese, do
not stuff until the last 15 to 30 minutes of cooking time. Enough to stuff
1 large turkey.

Judi Johnson (Rice Farmer)

MM by Cathy Svitek