1/2 c Chopped celery
1 c Chopped onion
1/2 c Chopped fresh parsley
2 tb Oil or shortening
1 c Cooked giblets
2 c Giblet stock
2 c Cooked rice
3 c Crumbled dry bread
1 pt Chopped oysters & juice
Salt to taste
Cayenne pepper to taste
Preheat oven to 350 F. In a large saucepan, saute
celery, onions, and parsley in the oil until the
onions are clear. In a large mixing bowl, combine the
giblets and stock with the cooked rice, bread, and
oysters w/ juice; mix well. Add the salad 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.
Yield: about 10 cups, or enough to stuff a large hen.
