Boil giblets until tender in salted water. Grind giblets and replace in broth. Saut? onion, garlic, celery and bell pepper in a little bacon drippings in large, heavy pot. When limp, add 1 cup hot water and cook slnwly until vegetables are tender. Add pork and cook until almost "fried" but not brown. Add ground giblet and broth and simmer down until mushy. Add rice. Since other ingredients differ from time to time, do not add all rice at once but try two cups or more until right consistency is reached. Taste for seasoning. Add uncooked green onion tops and parsley. Turn off heat and cover tightly. Heat thoroughly just before serving.
The secret to this dressing is to keep all ingredients moist at all stages of the cooking never let anything reach a "dry" or "fried" stage Be sure to make enough for the next day-it's even better heated over!
From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,