Ingredients Jump to Instructions ↓

  1. 2-1/4 cups long-grain white rice

  2. 3-3/4 cups reduced-sodium chicken broth, defatted

  3. 1/3 cup whiskey

  4. 2 teaspoons dried basil

  5. 2 teaspoons dried thyme

  6. 1 tablespoon canola oil

  7. 3 leeks, white and light green parts, washed and chopped

  8. 1 large onion, chopped

  9. 1 large stalk celery, chopped

  10. 3 cloves garlic, minced

  11. 2 cups fresh spinach leaves, washed and torn into small pieces

  12. 2 (3-3/4-ounce) cans smoked oysters, drained and sliced

  13. Salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F.

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

  3. 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.

  4. 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.

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

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

  7. 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.

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

  9. Yield: 6 to 8 servings


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