| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
New Orleans |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked Rice; Cold |
| 2 |
c |
Cornbread Crumbs |
| 2 |
|
Eggs |
| 6 |
|
Shallots; Minced |
| 2 |
|
Stalks Celery; Minced |
| 2 |
tb |
Vegetable Shortening |
| 1 |
tb |
Butter; Melted |
| 3 |
|
Dozen Oysters; Chopped |
| 1 |
tb |
Parsley; Chopped |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
c |
Pecans; Chopped |
| 1 |
|
Clove Garlic; Minced |
|
|
Liver & Giblets; From Turkey |
INSTRUCTIONS
Boil liver and giblets in covered container until tender, then finely chop.
Brown shallots, garlic, giblets, parsley and celery in melted shortening.
Add rice, cornbread and oysters. Gradually add liquid left from giblets.
Add beaten eggs, melted butter, salt, pepper, and pecans.
Fill turkey with dressing and bake. OR Place in casserole dish and bake at
350 degrees for 1 hour.
NOTES : Originally from Times Picayune Newspaper, New Orleans, LA. 1945.
Can omit oysters, if desired.
Posted to MC-Recipe Digest V1 #924 by jedwards@communique.net (Jo-Ann) on
Nov 25, 1997
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