Dis is a delightful dish. It is so easy to fix,
I garontee!
| ½ cup chopped celery | 2 cups cooked rice |
| 1 cup chopped onion | 3 cups crumbled dry bread, in1/2 inch pieces |
| ½ cup chopped fresh parsley | ½ 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.