Oyster-and-Rice Dressing

• 4 1/2 cups fresh or canned chicken broth
• 1 1/2 cups rice
• 1 1/2 cups finely chopped onion
• 1 cup finely chopped celery
• 1 cup finely chopped green pepper
• 1/2 cup finely chopped scallions
• 1/2 cup finely chopped parsley
• 1 cup fresh bread crumbs
• 4 tablespoons margarine
• 8 tablespoons butter
• 1 teaspoon finely minced garlic
• 2 eggs, well beaten
• 20 oysters, drained, about 1 1/2 cups
• 1/2 cup oyster liquor
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/4 teaspoon cayenne pepper

1. Preheat the oven to 350 degrees.
2. Combine 3 1/2 cups of the broth and the rice in a saucepan and bring to the boil.
3. Cover closely and cook 17 to 20 minutes or until the rice is tender.
4. Remove from the heat and let stand covered until ready to use.
5. Meanwhile, prepare the chopped vegetables and bread crumbs.
6. Heat the margarine in a skillet and add half the chopped onion, celery and green pepper.
7. Cook, stirring, until the onions start to brown lightly.
8. Add the butter, garlic and remaining chopped onion, green pepper and celery.
9. Cook until the second batch of onion is wilted.
10. Add the scallions and parsley.
11. Remove from the heat and add the remaining chicken broth, beaten eggs, oysters, oyster liquor, thyme, oregano, salt, pepper and cayenne.
12. Blend well.
13. Pour and scrape the mixture into a deep skillet and sprinkle evenly with bread crumbs.
14. Bake 30 to 40 minutes or until piping hot throughout.

chicken broth, rice, onion, celery, green pepper, scallions, parsley, bread crumbs, margarine, butter, garlic, eggs, oysters, oyster liquor, thyme, oregano, salt, freshly ground pepper, cayenne pepper

Taken from cooking.nytimes.com/recipes/288 (may not work)