Oyster Dressing
|
˝ cup chopped celery |
2 cups cooked rice |
| 1 cup chopped onion | 3 cups crumbled dry bread, in1/2 inch pieces |
|
˝ cup chopped fresh parsley |
˝ teaspoon crushed dried mint |
| 2 tablespoons oil or shortening | 1 pint chopped oysters with their juice |
| 1 cup cooked and chopped fowl gizzard and heart | Salt to taste |
| 2 cups giblet stock | Ground cayenne pepper to taste |
| Preheat the oven to 350 degrees. Ina large saucepan, sauté the celery, onions, and parsley in the oil until the onions are clear. In a large mixing bowl, combine the gibletsand stock with the cooked rice, bread, mint, and oysters with juice; mix well. Add the salt and pepper. Pour into a greased medium-sized casserole dish and bake for 45 minutes, or stuff a large bird and bake until the bird is done. |