2 tbsp. bacon drippings
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1 c. chopped onion
1/2 c. celery, chopped
1/2 c. chopped parsley
1/2 c. chopped green onions
1 lb. chicken giblets, boiled & chopped
1 tbsp. minced garlic
8 c. cooked rice
1 c. dry wine
1 tsp. crushed dried mint
2 tbsp. Worcestershire
Salt to taste
Louisiana hot sauce
Cayenne pepper to taste
4 c. reserved giblet stock

In a large, deep saucepan over medium heat, saute the ground beef and pork in the bacon drippings until crumbly. Add the onions, celery, parsley and green onions, cook until the onions are clear. Stir in the chopped giblets, stock, garlic, rice, wine, mint and Worcestershire. Add the salt and hot sauce, then mix everything together well. Cook, stirring occasionally, for about 20 minutes. Reduce heat to low, cover, and cook for 1 hour.