Smoked Oyster & Rice Stuffing

Smoked Oyster & Rice Stuffing


  • 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 thyme
  • 1 tablespoon canola oil
  • 3 leeks, white and light green parts, washed and chopped
  • 1 large onion, chopped
  • 1 large stalk celery, chopped
  • 3 cloves garlic, minced
  • 2 cups fresh spinach leaves, washed and torn into small pieces
  • 2 3 3/4-ounce tins smoked oysters, drained and sliced
  • Salt & freshly ground black pepper to taste


Serves: 12. Preheat oven to 450F. 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 250F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving.)

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