Large silver rice spoons are a regular implement in South Carolina, used to spoon this dressing out of fowl, particularly turkey.
The dressing can be refrigerated up to 2 days in advance.
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Ingredients
measuring cupServings: 6-8
Directions
Step 1
Melt the butter in a large pan over medium heat. Stir in the giblets and liver and season with a hefty pinch of salt; cook for about 15 minutes, until golden brown, stirring a few times. Use a slotted spoon to transfer them to a plate.
Step 2
Add the onion and celery to the pan; cook for 8 to 10 minutes, or until translucent. Add the garlic (to taste) and cook for 1 minute, or until just fragrant.
Step 3
Meanwhile, coarsely chop the cooked chicken livers.
Step 4
Stir the rice into the pan, adding stock or broth, as needed, to create a moist mixture, then add the giblets and liver, pecans and herbs, stirring to incorporate.
Step 5
Serve warm, as is, or cool completely for use as a stuffing or dressing.
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Nutritional Facts
Per serving (based on 8)
Calories
350
Fat
18 g
Saturated Fat
8 g
Carbohydrates
38 g
Sodium
80 mg
Cholesterol
130 mg
Protein
10 g
Fiber
2 g
Sugar
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Mastering the Art of Southern Cooking,” by Nathalie Dupree and Cynthia Graubart (Gibbs Smith, 2012).
Tested by Kara Elder.
Published November 15, 2017
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