Ingredients Jump to Instructions ↓

  1. 1/2 cup 55g / 1.9oz Chopped celery

  2. 1 cup 62g / 2 1/5oz Chopped onion

  3. 1/2 cup 73g / 2.6oz Chopped fresh parsley

  4. 2 tablespoons 30ml Oil or shortening

  5. 1 cup 237ml Cooked giblets

  6. 2 cups 474ml Giblet stock

  7. 2 cups 320g / 11oz Cooked rice

  8. 3 cups 711ml Crumbled dry bread

  9. 1 Chopped oysters and juice

  10. Salt to taste

  11. Cayenne pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F In a large saucepan, saute celery, onions, and parsley in the oil until the onions are clear.

  2. In a large mixing bowl, combine the giblets and stock with the cooked rice, bread, and oysters w/juice; mix well.

  3. Add the salt 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.

  4. Yield: about 10 cups, or enough to stuff a large hen.


Send feedback