Recipe: Oyster Rice Dressing for Ruth-Las Vegas

Oyster-Rice Dressing
Makes 6 servings

3 cups cooked rice (cooked in turkey or chicken broth)
1/2 cup chopped onion
1 cup sliced celery
2 tablespoons chopped fresh parsley
2 tablespoons butter or margarine
1/2 teaspoon poultry seasoning
1/2 teaspoon seasoned pepper
1 10-ounce jar oysters, with liquor
1 cup soft breadcrumbs
2 eggs, beaten
Salt to taste

Turn rice into large mixing bowl. Set aside. Cook onion, celery and parsley in butter in medium skillet until tender crisp. Add poultry seasoning, pepper and oysters with liquor. Cook until edges of oysters begin to curl. Add oyster mixture, breadcrumbs, eggs and salt to rice. Mix well. Turn into buttered shallow 1-1/2- to 2-quart casserole. Bake at 350 degrees 20 to 25 minutes.