Oyster Rice Stuffing Recipe

Preheat oven to 450 degrees F.

Spread rice in a 9 x 13-inch oven-proof casserole dish.

Combine chicken broth, whiskey , basil, and thyme in a saucepan and bring to a boil. Pour over rice and stir to even out. Cover with a tight-fitting lid or foil and bake for 30 minutes, or until tender.

Heat a large, deep skillet over medium heat. When hot, add oil, leeks , onion, and celery. Cook, with an occasional stir, until vegetables are tender, about 10 minutes.

Add garlic , spinach , and oysters to the vegetables . Cook about another 3 minutes, stirring often, until spinach has wilted.

Stir vegetable-oyster mixture into the cooked rice until combined. Season to taste with salt and pepper . Serve hot.

To keep warm, place covered casserole in a 250 F. oven for up to 1 hour. You may make this stuffing up to 2 days in advance and re-warm before serving, if you wish.

Serve this as a side dish or use it to stuff cornish hens , chicken , duck, turkey , or fish .

Yield: 6 to 8 servings