Rice Dressing

2 cups raw long grain rice
1 lb gizzards
1 lb livers
1 lb ground pork
2 cups chopped onion
1 cup bell pepper
1/2 cup celery
6 cloves garlic
Parsley and green onion mix to finish (total one cup)


Cook the rice and put it to the side. I make a stock and boil my gizzards for an hour to season and tenderize them. Add the livers in for the last 20 minutes. Reserve the liquid. Cut the membrane out of the gizzard , then chop the gizzards and livers fine. Add to your pot with he pork and 1 stick of butter. Sauté until the pork is fine. I season with salt/pepper real lite at this point. Add the trinity and three bay leaves. Saute together until tender. Add garlic and cook another 5 minutes. Slowly add cooked rice until desired ratio is met. Add some liquid bc you want it “loose”. Add the green onions and parsley mix, cover and put in the lowest heat for 5 minutes. Gently toss. 5 more minutes. Toss again and check flavor. Adjust as needed.


Note that I drain my stick well with pepper corns and cayenne. It usually results in less salt/pepper needed on the back end.