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!