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Rice And Oyster Dressing

Rice and Oyster Dressing recipe image
This hearty Rice and Oyster Dressing transforms simple pantry staples into a comforting, protein-packed side dish or stuffing. The combination of fluffy rice, briny oysters, and rich chicken livers creates a complex, savory flavor profile enhanced by garlic, Worcestershire sauce, and a hint of cayenne. It offers a satisfying texture that is moist yet holds its shape, making it perfect for baking in a casserole dish or stuffing a turkey. Ideal for holiday gatherings, weekend dinners, or any occasion where you want to serve a dish with deep, home-style flavors.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1200
Description
This hearty Rice and Oyster Dressing transforms simple pantry staples into a comforting, protein-packed side dish or stuffing. The combination of fluffy rice, briny oysters, and rich chicken livers creates a complex, savory flavor profile enhanced by garlic, Worcestershire sauce, and a hint of cayenne. It offers a satisfying texture that is moist yet holds its shape, making it perfect for baking in a casserole dish or stuffing a turkey. Ideal for holiday gatherings, weekend dinners, or any occasion where you want to serve a dish with deep, home-style flavors.
Ingredients
  • Rice, cooked in chicken
  • Chicken livers
  • Butter
  • Garlic, finely chopped
  • Chopped onion
  • Chopped bell pepper
  • Chopped celery
  • Lea & Perrins Worcestershire sauce
  • Oysters
  • Eggs, beaten
  • Cayenne pepper
  • Celery salt
  • Onion salt
  • Chicken broth
Directions
  1. 1
    Melt the butter in a large skillet over medium heat.
  2. 2
    Add the chopped garlic, onions, bell pepper, and celery to the skillet.
  3. 3
    Sauté the vegetables lightly until tender but not browned, then remove them from the pan, retaining the melted butter.
  4. 4
    Add the oysters to the remaining butter in the skillet and sauté lightly.
  5. 5
    Cook the oysters just until the edges curl, being careful not to overcook them.
  6. 6
    If using large oysters, chop them after sautéing; small oysters can be left whole.
  7. 7
    Remove the sautéed oysters from the pan and set aside.
  8. 8
    Wash the chicken livers thoroughly and place them in a pan.
  9. 9
    Add enough water to just cover the livers and bring to a boil.
  10. 10
    Boil the livers until they are cooked through.
  11. 11
    Drain the livers and slice them finely.
  12. 12
    In a large bowl, combine the cooked rice, sautéed vegetables, sautéed oysters, sliced chicken livers, Worcestershire sauce, cayenne pepper, celery salt, and onion salt.
  13. 13
    Mix all ingredients together well with your hands.
  14. 14
    Taste the mixture and adjust seasonings if necessary, adding more salt or cayenne to suit your preference.
  15. 15
    Add the six beaten eggs to the mixture and mix thoroughly until well combined.
  16. 16
    Check the consistency; the mixture should hold together without being too wet or dry.
  17. 17
    Adjust moisture by draining excess liquid or adding a splash of chicken broth if too dry.
  18. 18
    Pour the final mixture into a 4-quart casserole dish.
  19. 19
    Cover the dish and bake in a 325°F (163°C) oven for about 20 minutes, or until heated through.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1200kcal
% Daily Value *
Total Fat 80g124%
Saturated Fat 30g150%
Cholesterol 800mg267%
Sodium 1500mg63%
Total Carbohydrate 100g34%
Dietary Fiber 5g20%
Sugars 10g
Protein 60g120%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/rice-and-oyster-dressing/