Rice & Oyster Dressing
Yield
1 batchPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | cups |
rice
cooked in chicken broth |
|
| 1 ½ | sticks |
butter
|
|
| 3 | each |
garlic cloves
chopped |
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
sweet red bell peppers
chopped |
*
|
| 2 | cups |
celery
chopped |
|
| 1 | pint |
oysters
|
*
|
| 1 | pound |
chicken livers
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ⅓ | cup |
worcestershire sauce
|
*
|
| ½ | teaspoon |
celery salt
|
|
| ½ | teaspoon |
onion salt
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.4 | l |
rice
cooked in chicken broth |
|
| 169.5 | g |
butter
|
|
| 3 | each |
garlic cloves
chopped |
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
sweet red bell peppers
chopped |
*
|
| 473 | ml |
celery
chopped |
|
| 473 | ml |
oysters
|
*
|
| 453.6 | g |
chicken livers
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 79 | ml |
worcestershire sauce
|
*
|
| 2.5 | ml |
celery salt
|
|
| 2.5 | ml |
onion salt
|
Directions
Melt butter in large skillet.
To butter, add garlic, onions, bell pepper and celery.
Sauté lightly and remove from pan, retaining butter.
Add oysters and sauté in remaining butter.
Oysters should be sautéed lightly, just until edges curl.
Remove and set aside.
Wash chicken livers thoroughly.
Place in pan and add enough water to just cover them.
Boil until done.
Drain and slice finely. Combine everything but eggs into large bowl and mix together well with your hands.
At this time, you can taste to adjust seasonings.
According to personal taste, you might want to add more of the salts or cayenne.
Now add the six beaten eggs and mix together well.
Mixture should hold together without being too wet or dry.
Adjust for moisture by draining liquid or adding additional chicken broth.
Pour mixture into 4-quart casserole.
Cover and warm in a 325℉ (160℃). oven for about 20 minutes.
