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12 servings
Ingredients:
1 cup turkey giblets2 cups cooked white rice1/2 cup chopped celery1 cup chopped onion1/2 cup chopped parsley2 tablespoons vegetable oil3 cups dry bread cubes1 pint chopped oysters and juice salt and pepper to taste1 pinch ground cayenne pepper
Instructions:
In a medium saucepan, place the turkey giblets in 2 cups water, or enough to cover.Bring to a boil and cook until tender, about 20 minutes; drain, reserving 2 cups stock.In a medium saucepan bring 1 1/2 cups water to a boil.Add rice and stir.Reduce heat, cover and simmer for 20 minutes.Preheat oven to 350 degrees F (175 degrees C).In a saute pan, add oil or shortening and cook celery, onions, parsley and oysters.Cook until oysters are firm.In a large mixing bowl, combine the giblets and stock with the cooked rice, bread cubes and vegetable and oyster mixture.Season with salt, pepper and cayenne.Gently mix together.Place dressing in 4 quart casserole dish.Cover and bake for 45 minutes in the preheated oven.
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