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New Orleans is famous for "dirty" rice pilafs that get their brownish color from poultry giblets (including livers). Stehling borrows elements of these dishes for his purloo--a Carolinian rice hash. From Robert Stehling of Charleston's Hominy Grill in Low-Country Thanksgiving. MAKE AHEAD: The purloo can be made through Step 3; refrigerate overnight.
Units: US | Metric
Serving Size: 1 (177 g)
Servings Per Recipe: 10
The following items or measurements are not included:
rich turkey stock