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    You are in: Home / Recipes / Smoked Oyster & Rice Stuffing Recipe
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    Smoked Oyster & Rice Stuffing

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    • on November 25, 2011

      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!

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    Nutritional Facts for Smoked Oyster & Rice Stuffing

    Serving Size: 1 (179 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 200.2
    Calories from Fat 21
    Total Fat 2.3 g
    Saturated Fat 0.4 g
    Cholesterol 6.7 mg
    Sodium 64.9 mg
    Total Carbohydrate 34.8 g
    Dietary Fiber 1.3 g
    Sugars 1.6 g
    Protein 5.9 g


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