1/2 lb Broiled chicken liver ground
3 Cooked gizzards, ground
2 Large onions, ground
2 Cloves garlic, ground
1 c Celery, ground
1/2 c Parsley, minced
1/2 c Shallots, ground
6 tb Pareve margarine
1 Egg, well beaten
4 c Cooked rice
Salt & pepper to taste
Cayenne to taste
Saute livers, giblets, onions, garlic,celery, and
shallots in margarine until onions and celery are soft
and meat is brown. Add egg, parsley, salt, pepper,
and cayenne to taste; stir. Cover and simmer 10 min.
Add cooked rice, mix thoroughly, and heat through.
Yields enough dressing for 10 to 12 lb. turkey, or may
be baked in greased casserole dish in 350 F. oven for
20 min. Serves 8 to 10.
Note that meats and vegetables are GROUND, not
chopped. That's the secret to this recipe.
