| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Dressings |
12 |
Servings |
INGREDIENTS
| 6 |
c |
Cornbread dried & cubed |
| 1/2 |
c |
Basmatic rice uncooked |
| 3/4 |
c |
Onion coarse chopped |
| 1 |
c |
Pecans coarse chopped |
| 1 |
c |
Oysters raw & chopped |
| 1 |
tb |
Black pepper ground |
| 1 |
tb |
Salt |
| 1 1/2 |
tb |
Soy sauce |
| 1 |
tb |
Sage ground |
| 2 |
|
Garlic cloves minced |
| 1/4 |
lb |
Butter |
| 4 |
c |
Water |
INSTRUCTIONS
Mix bread, water, & soy sauce together until all water is absorbed. Melt
butter and add to mixture. Blend in pecans, onions, oysters, garlic,
pepper, salt, sage, & rice. Put into a large casserole and bake for 1 hour
20 minutes at 350 deg. F. or use most of this to stuff a large turkey.
Origin: Kitchen of Madelline St. Jacques, Mobile, Al. circa 1977.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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