Oyster dressing
10 servings
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped celery |
| 1 | cup | Chopped onion |
| ½ | cup | Chopped fresh parsley |
| 2 | tablespoons | Oil or shortening |
| 1 | cup | Cooked giblets |
| 2 | cups | Giblet stock |
| 2 | cups | Cooked rice |
| 3 | cups | Crumbled dry bread |
| 1 | pint | Chopped oysters & juice |
| Salt to taste | ||
| Cayenne pepper to taste | ||
Preheat oven to 350 F. In a lge. saucepan, saute celery, onions, and parsley in the oil until the onions are clear. In a large mixing bowl, combine the giblets and stock with the cooked rice, bread, and oysters w/juice; mix well. Add the sald and pepper. Pour into a greased medium-sized baking dish and bake for 45 minutes, or stuff a large bird and bake until the bird is done.
Yield: about 10 cups, or enough to stuff a large hen.