Oyster and Rice Stuffing
Ingredients:
2 pounds lean ground pork
1 cup chopped onion
salt and pepper, to taste
2 pints fresh stewing oysters, drained
3 cups chopped celery
6 cups cooked regular rice
Directions:
Brown pork and onion in a Dutch oven. Season with salt and pepper. Drain oysters, reserving liquid. Add oyster liquid and celery to pork and onion, cover, and cook slowly for one hour. Stir occasionally, adding a little water if necessary. Add oysters and cook for five more minutes. Add five to six cups of rice as needed to absorb most of the liquid. Heat thoroughly.
Servings: 10 - 12
2 pounds lean ground pork
1 cup chopped onion
salt and pepper, to taste
2 pints fresh stewing oysters, drained
3 cups chopped celery
6 cups cooked regular rice
Directions:
Brown pork and onion in a Dutch oven. Season with salt and pepper. Drain oysters, reserving liquid. Add oyster liquid and celery to pork and onion, cover, and cook slowly for one hour. Stir occasionally, adding a little water if necessary. Add oysters and cook for five more minutes. Add five to six cups of rice as needed to absorb most of the liquid. Heat thoroughly.
Servings: 10 - 12
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