| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Dressing, Cajun |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped celery |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped fresh parsley |
| 2 |
tb |
Oil or shortening |
| 1 |
c |
Cooked giblets |
| 2 |
c |
Giblet stock |
| 2 |
c |
Cooked rice |
| 3 |
c |
Crumbled dry bread |
| 1 |
pt |
Chopped oysters & juice |
|
|
Salt to taste |
|
|
Cayenne pepper to taste |
INSTRUCTIONS
Preheat oven to 350 F. In a lge. saucepan, saute 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 sald 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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