Recipe: Rice and Oyster Dressing - Another version for Ruth-Las Vegas

Rice and Oyster Dressing
Serves 15 people as a side dish

10 cups rice, cooked in chicken-broth
1 1/2 sticks (3/4 cup) butter
3 garlic cloves, finely-chopped
1 cup chopped onion
1/2 cup chopped bell pepper
2 cups chopped celery
1 pt oysters
1 lb chicken livers
1/4 tsp cayenne pepper (more if desired)
1/3 cup Lea & Perrin's Worcestershire sauce
1/2 tsp celery salt
1/2 tsp onion salt
6 beaten eggs

Melt butter in large skillet. To butter, add garlic, onions, bell pepper and celery. Saute lightly and remove from pan, retaining butter. Add oysters and saute in remaining butter. (If oysters are small, they may remain whole. Large ones can be chopped after sauteed.) Oysters should be sauteed lightly, just until edges curl. Remove and set aside.

Wash chicken livers thoroughly. Place in pan and add enough water to just cover them. Boil until done. Drain and slice finely.

Combine everything but eggs into large bowl and mix together well with your hands. At this time, you can taste to adjust seasonings. According to personal taste, you might want to add more of the salts or cayenne.

Now add the six beaten eggs and mix together well. Mixture should hold together without being too wet or dry. Adjust for moisture by draining liquid or adding additional chicken broth. Pour mixture into 4-quart casserole. Cover and warm in a 325-deg. oven for about 20 minutes. You can also stuff a 25 pound turkey and cook.