Directions: |
Directions:Combine broth, water and salt in large kettle and bring to a rolling boil. Add rice, stir, and reduce heat to low, covering kettle tightly. Cook for 15 minutes and set aside.
Put turkey giblets in sauce pan and cover with water, so giblets are under about 2 inches of water. Season with salt and pepper and cook. Save broth, cut giblets up and save most tender pieces for gravy.
Grind up the remaining parts of the giblets. Grind the onions and celery, keeping in separate containers.
In large Dutch oven, melt butter. Saute onions until lightly browned. Add celery when onions are half cooked. Add mushrooms and ground giblets and heat thoroughly. Mix in cooked brown rice and add 1 1/2 cups broth from cooked giblets. Season with salt and pepper to taste.
Bake in 350º oven for 1 1/2 hours, stirring every 30 minutes, until broth has been absorbed and dressing is at desired dryness. |
Personal
Notes: |
Personal
Notes: When Al, Carol and I were growing up, Mom and Dad had purchased vacation property on Whidbey Island, near friends of theirs. One weekend, Mrs. Jacobs made this dressing to go with Cornish game hens and it was a huge hit. Since our family did not care for bread dressing, this dressing became part one of the favorite parts of the Thanksgiving dinner. I have since passed this along to a friend with celiac disease who was thrilled to have a dressing that she could make and enjoy with her family at Thanksgiving.
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This recipe for Brown Rice Dressing is from