CHARLESTON RICE DRESSING

• 8 tablespoons (1 stick) unsalted butter
• 8 ounces chicken livers (may substitute giblets and liver from 1 turkey), cleaned
• Kosher salt
• 1 medium onion, chopped (1 cup)
• 2 or 3 large ribs celery (1 cup)
• 2 to 3 cloves garlic, minced
• 6 cups steamed white rice
• 1 cup no-salt-added turkey stock or low-sodium chicken broth, or more as needed
• 1/2 cup chopped pecans
• 1/2 cup packed chopped fresh herbs, such as parsley, thyme and sage

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DIRECTIONS

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. 

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. 

Meanwhile, coarsely chop the cooked chicken livers.

Stir the rice into the pan, adding stock or broth, as needed, to create a moist mixture, then add meat, pecans and herbs, stirring to incorporate.

Serve warm, as is, or cool completely for use as a stuffing or dressing.