"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Rice and Cornbread Dressing Recipe

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This recipe for Rice and Cornbread Dressing, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Carter
Added: Saturday, December 20, 2008


3 large onions, chopped
2 large bell peppers,
4 ribs celery, chopped
5 pods garlic, chopped
1 lb. chicken gizzards
1/2 lb. chicken livers
1 cup water
Tony Chachere’s seasoning, to taste
1 batch of cornbread
2 or 3 cups cooked rice
3 small bunches of parsley, chopped
6 hard-cooked eggs, peeled and chopped
1 cup chopped green onions
1 cup turkey or chicken broth
1 pint oysters with liquid

1. Boil onions, bell peppers, celery, garlic, chicken gizzards and chicken livers in water. Season to taste with Tony Chachere’s. This takes about 30 minutes.

2. Remove the gizzards and livers, chop and return to the pot. Set aside.

3. Mix cornbread, rice, parsley, chopped eggs and green onions together.

4. Combine the vegetables and gizzards and liver mixture plus liquid with the cornbread and rice mixture. Adjust seasoning and add broth and oysters with liquid. If needed, add more broth from the turkey.

5. Pour into a greased casserole dish and bake at 350 degrees for about 45 minutes.

Number Of Servings:
Number Of Servings:




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