1/2 c  Chopped celery
1 c  Chopped onion
1/2 c  Chopped fresh parsley
2 tb Oil or shortening
1 c  Cooked giblets
2 c  Giblet stock
2 c  Cooked rice
3 c  Crumbled dry bread
1 pt Chopped oysters & juice
Salt to taste
Cayenne pepper to taste

Preheat oven to 350 F. In a lge. saucepan, saute celery, onions, and
parsley in the oil until the onions are clear. In a large mixing bowl,
combine the giblets and stock with the cooked rice, bread, and oysters
w/juice; mix well. Add the sald and pepper. Pour into a greased
medium-sized baking dish and bake for 45 minutes, or stuff a large bird and
bake until the bird is done.

Yield: about 10 cups, or enough to stuff a large hen.