I was rooting around in the cupboard sunday and found a package of rice dressing I picked up in La a couple years ago. Its in a clear package made in Pierre Part. I followed the directions with gizzards and ground burger. Turned out really good. I pressure cooked the gizzards as I did not have ground gizzards on hand and was not about to get the grinder out to have some. Once the gizzards were pressure cooked for a while I pulled them out and chopped them up. Browned the burger and threw the gizzards in the burger. Added the pre mix package and turned out very good.
I would like a made from scratch receipe for rice dressing. Can you help me out. Thanks

Sctatch is good, but savoies or richards can't be beat because it's so easy and quick.

I just cook down some pre-chopped seasonings (onions/green onions and such), add in ground meat, and season with Tony's.
Once browned, I add 2 cups rice and 4 cups chicken stock.
Bring to boil, then turn down to medium.
Cook out all liquids.
Rice should be just tender and flaky. Not all mushy and sticky.
Then serve.

Pretty easy. Never used anything but ground meat. My wife isn't too fond of eating too much wild game.

Throw some gizzards in there

The only reason I opened this thread was to let ol netman know to try with gizzards it there...
Seems like it was already mentioned.lol.
Pouldeau gizzards is the best.FYI.

After you bring the rice to a boil, turn it down low,low, cover the pot and let it go for 20 minutes. DON'T PEEK! DON'T STIR! Thats what makes rice sticky.

Thanks guys. My wife was bragging up my dressing until she hit a piece of gizzard that was real chewy. She asked me what was that. I told her chopped up gizzards. She said she was not fond of the chewy gizzards. I'm thinking the next time I'm at the grocery store I am going to ask the butcher if he would grind up five pounds or so and put in one pound packages for me. I see alot of Poule do on the river in the winter. I might sluice me a dz or so one day and try the gizzards out. Thanks again.

You can do your own gizzards but it takes a while. When potfrying pouldue, I cook them for 3 hours on low/med heat. Gizzards come out tendar. You can then mash/chop them yourself.
Just a thought.

u will need.
small container og grinded chicken liverssmall container of dressing mix
.5 lb of ground pork
.5 lb of ground beef
average size squash or eggplant
3 cups of cooked rice at room temperture
a can of creme of mushroo soup mix
onion,bellpepper,green onion,parsley,garlic,tonys
cast iron pot or magnalite
little sauce pan

cut up your peeld eggplant / squash and boil it until tender.
while it is boiling...
brown the ground meat ,livers and dressing mix in your pot untill i is starting to stick. next throown in your onion and bell peppers and season lightly with the parsley, tonys, and garlic. once onions are carmalised put your can of creme of mushroom soup in and put on low and season with your tonys,carlic,parsley,and green onions. once your eggplant/squash is tender strain itr and put it with the dressing and also mix your rice in and if not seasond enough just throw some more tonys an garlic in it. i made this my self and every barbeque to family gathering i cook it. good luck!