RICE & OYSTER DRESSING

      Title: RICE & OYSTER DRESSING
  Categories: Stuffing, Turkey, Poultry
       Yield: 2 Servings
  
      10 c  Rice, cooked in chicken
            -broth
   1 1/2    Sticks butter
       3    Garlic cloves, finely
            -chopped
       1 c  Chopped onion
     1/2 c  Chopped bell pepper
       2 c  Chopped celery
       1 pt Oysters
       1 lb Chicken livers
     1/4 ts Cayenne pepper (more if
            -desired)
     1/4    C =TO=
     1/3 c  Lea & Perrin's
            -Worcestershire sauce
     1/2 ts Celery salt
     1/2 ts Onion salt
       6    Beaten eggs
  
    Melt butter in large skillet. To butter, add garlic, onions, bell
   pepper and celery. Saute lightly and remove from pan, retaining
   butter. Add oysters and saute in remaining butter. (If oysters are
   small, they may remain whole. Large ones can be chopped after
   sauteed.) Oysters should be sauteed 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-deg. oven for about 20 minutes. You can also stuff a 25 pound
   turkey and cook. This recipe may be a side dish and serves 15 people.
   
    Judi Johnson (Rice Farmer)
   
    MM by Cathy Svitek
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