Salt to taste Cayenne pepper to taste Preheat oven to 350 F (177ðC). In a lge. 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 sald 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
2 Chopped fresh parsley
3 Chopped oysters & juice
Servings 10
- Amount Per Serving
- % Daily Value *
- Total Fat 16.1g25%
- Saturated Fat 4.2g22%
- Cholesterol 66.0mg22%
- Sodium 1159.8mg49%
- Total Carbohydrate 133.0g45%
- Dietary Fiber 6.8g28%
- Sugars 12.3g
- Protein 31.1g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
baking, bread, cajun, celery, chopped, cooked, crumbled, dressing, dry, giblet, giblets, main, oil, onion, oyster, oysters, rice, sautéing, shortening, stock