Rice & oyster dressing
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Rice & oyster dressing
  Rice    Stuffing    Turkey    Poultry    Oysters    Dressings  
Last updated 6/12/2012 1:20:20 AM. Recipe ID 52020. Report a problem with this recipe.
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      Title: Rice & oyster dressing
 Categories: Stuffing, Turkey, Poultry
      Yield: 2 Servings
 
     10 c  Rice, cooked in chicken
           -broth
  1 1/2    Sticks butter
      3    Garlic cloves, finely
           -chopped
      1 c  Chopped onion
    1/2 c  Chopped bell pepper
      2 c  Chopped celery
      1 pt Oysters
      1 lb Chicken livers
    1/4 ts Cayenne pepper (more if
           -desired)
    1/4    C =TO=
    1/3 c  Lea & Perrin's
           -Worcestershire sauce
    1/2 ts Celery salt
    1/2 ts Onion salt
      6    Beaten eggs
 
   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)
  
   MM by Cathy Svitek
 




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Recipe ID 52020 (Apr 03, 2005)

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