Smoked Oyster & Rice Stuffing

Recipe by Dancer
READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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).