Behr - I know exactly what you mean and in my family it would the rice and corn dressing for the turkey. Alas, no one in my immediate family likes turkey but I dutifully make it when I cook Thanksgiving dinner and when my sister-in-law has her turn, I make the dressing and take it along with whatever I'm *supposed* to bring. Darn fool woman has never yet learned what *real* dressing is all about.
Here's the recipe for you. It's basically dirty rice without the livers and with the addition of canned corn so that the dressing doesn't pack down while in the bird.
* Exported from MasterCook *
Rice & Corn Dressing
Recipe By : Judi
Serving Size : 1 Preparation Time :0:00
Categories : Christmas Fowl
Game Holidays
Rice
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups uncooked rice
1 large bell pepper -- chopped
1/2 stalk celery -- finely sliced
2 med-large onions -- chopped
to taste salt, pepper and cayenne pepper
1 large can Niblets brand corn
1/2 cup Worcestershire sauce
2 pounds cooked chicken and turkey giblets -- reserve broth
Cover giblets with enough water to cover 1". Add salt and pepper (and if you wish some celery and onion). Bring to a boil, cover and simmer until the giblets are tender. Set aside to cool. Then chop finely or grind. Save the broth!
Cook rice, according to package directions. Let cool.
In a very large, deep skillet saute celery, onion, and bell papper until the celery is limp and can be mashed easily between the thumb and forfinger. Stir in the chopped giblets, drain the can of corn and stir in.
Salt and Pepper to taste. (At this point the family differs on what to put in. I like to use a little sage, poultry seasoning and garlic, others use nothing but salt and red pepper.) Simmer 5 minutes. Add the worchestershire sauce and simmer another 10 minutes.
Combine the vegetable-giblet mixture with the cooked rice. Add giblet broth, if needed for moisture. Put in turkey and cook turkey according to directions for a stuffed turkey. Add the rest of the dressing around the bird during the browning stage.
NOTE! If using for wild ducks and or geese, do not stuff the bird before cooking. Stuff in the last 30 minutes of roasting or place around the birds for the last 30 minutes.//The dressing should be moist enough not to need to be cooked in the birds at all. I generally just make it as a side dish.
For left overs, or if you made the dressing ahead, you want to keep the broth from the giblets. The rice will continue to absorb juices and use the broth to moisten. It should not be soupy like rice and gravy just moist and delicious.
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