8 servings

Giblet Dressing


2 lbs. chicken giblets
1/3 cup oil
2 tablespoons flour
1 cup chopped onions
1 cup chopped celery
4 cloves garlic, minced
1 quart water
¼ cup chopped green onion tops
¼ cup chopped parsley
4 cups cooked rice
salt, black pepper, cayenne



Season giblets generously with salt, pepper, and cayenne. Set aside.

Make roux with oil and flour. Add onions and celery. Cook in heavy, uncovered pot over medium heat until vegetables are wilted. Set aside.

Boil giblets and garlic slowly in 1 quart of water in uncovered pot until tender.

Remove giblets from broth and grind. Save broth. Pour ground giblets and broth into roux. Cook in uncovered pot over low heat until mixture is the consistency of thick gravy. Add cooked rice, green onion tops, and parsley.