Oyster Dressing
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INGREDIENTS 1/2 cup chopped celery
1 cup chopped onion
1/2 cup chopped fresh parsley
2 tablespoons oil or shortening
1 cup cooked and chopped fowl gizzard and heart
2 cups giblet stock
2 cups cooked rice
3 cups crumbled dry bread, in 1/2-inch pieces
1/2 teaspoon crushed dried mint
1 pint chopped oysters with their juice
Salt, to taste
Cayenne pepper, to tastePreheat the oven to 350 degrees.
In a large saucepan, sauté the 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, 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.
Makes about 10 cups