Rice And Oyster Dressing

Recipe Ingredients

10 cups	625g / 22oz	Rice - cooked in chicken
1 1/2		Butter
3		Garlic cloves - finely
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	73g / 2.6oz	Chopped bell pepper
2 cups	220g / 7.8oz	Chopped celery
1		Oysters
1 lb	454g / 16oz	Chicken livers
1/4 teaspoon	1.3ml	Cayenne pepper - (more if, desired)
1/4 cup	59ml	=to 1/3 cup lea and perrin's - Worcestershire sauce
1/2 teaspoon	2.5ml	Celery salt
1/2 teaspoon	2.5ml	Onion salt
6		Beaten eggs

Recipe Instructions

Melt butter in large skillet. To butter, add garlic, onions, bell pepper and celery. Saute lightly and remove from pan, retaining butter. Add oysters and saute in remaining butter. (If oysters are small, they may remain whole. Large ones can be chopped after Sauteed.) Oysters should be Sauteed lightly, just until edges curl.

Remove and set aside. Wash chicken livers thoroughly. Place in pan and add enough water to just cover them. Boil until done. Drain and slice finely. Combine everything but eggs into large bowl and mix together well with your hands. At this time, you can taste to adjust seasonings.

According to personal taste, you might want to add more of the salts or cayenne. Now add the six beaten eggs and mix together well. Mixture should hold together without being too wet or dry.

Adjust for moisture by draining liquid or adding additional chicken broth. Pour mixture into 4-quart casserole. Cover and warm in a 325-deg. oven for about 20 minutes. You can also stuff a 25 pound turkey and cook. This recipe may be a side dish and serves 15 people.

Judi Johnson (Rice Farmer)

Source:
Cole Publishing Group Recipe Collection

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