RECIPES FAR AND WIDE

Recipe for Rice stuffing/dressing (Italian/Lebanese)?

I would like to make this for my uncle this Thanksgiving. The only ingredients I know that are in it are rice, gizzards, liver or hearts and that is about it. I am not sure if the recipe is Italian or Lebanese. Since my grandmother has passed away I don’t have the recipe and my uncle is blind and he doesn’t remember the recipe either. Any help would be much appreciated.
Thank you everyone for answering my question and I will definately have to make these

2 tbsp. butter
2 tbsp. oil
1 c. whole grain rye
5 c. chicken stock
1 c. wild rice

In a large heavy saucepan heat butter with oil. Add rye and saute over medium heat, stirring occasionally, until grains are nicely browned and fragrant (it begins to smell like popcorn!). Add stock and simmer for about 60 minutes or until the rye is tender. Add the wild rice and simmer for 35-40 minutes longer. If grains become dry before they are tender, add water as necessary. If excess liquid remains, cook uncovered until reduced. Set aside to cool.

STUFFING MIXTURE:

1 red onion
2 tbsp. butter
1/2 lb. mushrooms
Turkey giblets, chopped (optional)
1 tsp. thyme
2 eggs, beaten with 2 tbsp. milk
Freshly ground black pepper

In a large skillet over medium heat, saute onion in butter until soft, but not brown. Add mushrooms and saute a few minutes more. Add chopped giblets, stirring constantly. Add egg and milk. Add to grain ingredients and combine thoroughly. Cover and refrigerate. Bring to room temperature an hour or two before stuffing into turkey.

Kussa (Lebanese style stuffed zucchini with rice and ground beef)

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