Top Review by mersaydees
This is from the November 1997 issue of Eating Well magazine. The idea of "smoked oyster & rice stuffing" may not at first sound appealing, so I suggest trying this and you'll become a believer! This is one of the best turkey stuffing recipes I've ever made/eaten, and I've made/eaten quite a few in my time. I used Jim Beam Bourbon whiskey. Also, I'd like to try again without slicing the oysters, as this might bring out more of the oyster flavor. I used basmati rice as I don't stock other long grain white rice too much anymore. The only part of the instructions that seems odd to me is using a Dutch oven for cooking the leeks, onion, and celery; since I used one, I added the rice to it near the end and then added the whole thing back to the 9x13-inch casserole pan. I did use some to stuff my hen and the result was incredibly divine. Thanks, Dancer^, for adding this and saving me some typing!
- 2 1⁄4 cups long-grain white rice
- 3 3⁄4 cups reduced-sodium chicken broth, defatted
- 1⁄3 cup whiskey
- 2 teaspoons dried basil
- 2 teaspoons dried chervil or 2 teaspoons thyme
- 1 tablespoon canola oil
- 3 leeks, white & light green parts,washed and chopped
- 1 large onion, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves, washed and torn into small pieces
- 7 1⁄2 ounces smoked oysters, drained and sliced
- freshly ground black pepper
Directions See How It's Made
- Preheat oven to 450°F degrees.
- Place rice in a 9-by-13-inch casserole.
- In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme).
- Bring to a boil and pour over rice.
- Cover tightly with foil and bake for 30 minutes, or until rice is tender.
- Meanwhile, in a Dutch oven, heat oil over medium heat.
- Add leeks, onion and celery.
- Cook, stirring occasionally, until tender, about 10 minutes.
- Add garlic and cook, stirring, for 1 minute more.
- Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes.
- Stir into rice.
- Season with salt and pepper.
- (Keep warm, covered, in a 250°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving).