This is a turkey stuffing most often used in the south in place of traditional bread dressings. The blacker the rice, the better the stuffing. The s e c r e t of black rice is the chicken livers. The darker you cook them the blacker the rice. Also you can add more livers if you want to.
2 lbs Chicken livers |
6 tbls Olive oil |
4 stalks Celery chopped |
2 lg Onions chopped |
1 lg Bell pepper chopped |
1 tlbs Dried parsley or several sprigs of fresh chopped |
1 tlbs Italian seasoning |
49 oz Chicken broth (You may need more) |
2 lbs Rice long grain white - Rinsed and drained |
3/4 cup Pecan halves (optional) |
2 doz Oysters or 2-3 jars if you have to buy them that way |
Submitted by Chef Lee Bordelon