Clean the gizzards by removing the tough membrane on the back.

Add to a large heavy bottomed pot along with 1 chopped onion, 1 chopped bell pepper, 2 stalks chopped celery, drained chicken livers and the turkey wings (skin removed).

Add water, enough to cover all the ingredients. Cover and bring to a boil.

Turn down the heat and simmer for 1 hour. Turn off the heat and allow to cool for 20 minutes.

Remove the turkey wings and pull the meat off. Discard the bones.

Go through the pot with a slotted spoon picking out the meat (livers, gizzards, broke off turkey pieces etc.

Do not discard the broth, you'll be using that in a while.

Using a food processor grind the meat and set aside.

Turn on your oven to 400°F.

In another heavy bottomed pot add the remaining chopped onion, bell pepper and celery along with the breakfast sausage meat. Cook until no pink remains. Add the garlic, chopped parsley, green onions, ground meats and cooked rice. Stir to combine. Give a taste test and add salt and pepper according to your taste.

Pour the dressing mixture into a well greased 13x9 casserole dish. Spread out evenly.

Carefully pour the 3 cups of reserved broth over the rice dressing mixture. It should almost come up to the top of the dressing.

Cook in the oven for 35 minutes.

Remove and allow to cool slightly before serving.