1 cup turkey giblets 2 cups cooked white rice 1/2 cup chopped celery 1 cup chopped onion 1/2 cup chopped parsley 2 tablespoons olive oil 3 cups dry bread cubes 1 pint chopped oysters and juice Salt and Pepper to taste 1 pinch ground cayenne pepper
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. (You may have to cook a little longer to reduce the liquid a bit. Oyster give off a lot or water.)
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. OR just mix with a spatula or a dough blender.
Place dressing in 4 quart casserole dish. Cover and bake for 45 minutes in the preheated oven.
Yield: 12 cups
Posts: 17549 | Location: Lincoln Place, Granite City, IL, USA | Registered: 06-03-02
