Oyster Dressing

Course : Seafoods
Serves: 10
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1/2 cup chopped celery
1 cup chopped onion
1/2 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 and juice
1 teaspoon salt to taste
1 teaspoon cayenne pepper to taste

Preparation / Directions:

Preheat oven to 350F In a large saucepan, sauté 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 salt 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.

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