Because of my son’s food allergies, we can’t use bread stuffing the turkey. Instead we make a Wild Rice dressing for inside the bird, and then I bring stuffing balls. Here’s my paternal grandmother’s Rice Dressing, with a note in the margin “Dad’s favorite for Thanksgiving”. I still can’t use this recipe, because it calls for eggs, but I wanted to make sure I kept it in a “safe place”.
2 cups cooked rice
2 large onions chopped fine
3 or 4 stalks celery chopped fine
1 green pepper chopped fine
Liver, gizzard, heart, chopped fine
½ cup butter
1 Tablespoon salt
1 Tablespoon poultry seasoning
1 cup nuts (pecans) chopped
½ cup parsley
(Oysters & mushrooms if desired)
While rice is cooking, sauté onions, celery, pepper, liver, gizzard, heart in butter until cooked. Add seasoning & mix.
Beat eggs until frothy. Remove onion mixture from heat, add rice (here I add some liquid from the cooked giblets) fold in beaten eggs & mix thoroughly. Add nuts & parsley.
Stuff turkey or bake in buttered shallow casserole 30 minutes 350 degrees.