Rice Dressing

I am 58 years old and I don’t remember a Thanksgiving in my lifetime where my mother’s rice dressing wasn’t served.  Besides the turkey, it’s the first item to be placed on the holiday menu.  Grandchildren gather around the kitchen today inquiring when Granny will arrive with the rice dressing.  She brings the pot in and places it on the stove to heat, then stirs in the rice and green onions.  Let’s eat!   I, personally, like it served with cranberry sauce.

by Granny–Dolores Borel

Ingredients

2        pounds  ground meat
1         pound  Owen’s sausage
2        onion, chopped
4        stalks  celery, chopped
1         bell pepper, chopped
1         package  Savoie’s Dressing mix — frozen
1        Turkey Neck and giblets, cooked — minced
1         can  cream of mushroom soup
chicken broth
rice
1 bunch green onions, chopped
Tony’s seasoning (Combination of salt, black pepper, cayenne, garlic powder)

Method

Cook rice in chicken broth or broth made from boiling the turkey neck and giblets.
Brown the meat sprinkled with Tony’s seasoning and add onions, celery, and bell pepper.  Cook until clear.
Stir in defrosted dressing mix, giblets, and cream of mushroom soup.  Simmer a few minutes adding chicken broth if needed. (Mixture should be wet)
When ready to serve, fold in cooked rice and green onions.