1/3 c. butter
6 to 8 green onions, chopped, using white and green part
1/2 c. celery, chopped
1/4 c. bell pepper, chopped
1 pint oysters, including liquor
1/2 lbs. hen giblets, cooked and chopped
2 c. cooked rice
Melt butter in heavy skillet. Sauté onions, celery and bell pepper slowly until soft. Add oysters and giblets. Pour over rice. Mix and add salt and pepper to taste. If too dry, add some of the liquid in which the giblets cooked. Stuff hen and bake as directed, or bake in a buttered casserole dish at 350 degrees until golden brown on top. This can be served as an entrée and you make use about a pound of cooked ground venison, pork, or beef instead of the oysters.
From the April 1981 issue.