Toasted Rice, Oyster and Bacon Dressing

This dressing can be baked as a side dish or used to stuff a 12- to 15-pound turkey.

1-1/2 cups uncooked rice, preferably basmati rice
1-1/2 cups water
1-1/2 cups chicken broth
1 cup chopped onion
1 cup chopped celery
2 tablespoons minced fresh parsley
1/2 cup butter (1 stick)
1 pint small oysters, drained
4 cups torn breadcrumbs from day-old bread
1/2 pound bacon, fried and crumbled
3 eggs, lightly beaten
3 teaspoons poultry seasoning
salt and freshly ground black pepper, to taste

Spread the rice in a shallow baking pan. Toast at 400°F until golden brown, about 20 minutes, shaking pan occasionally so rice browns evenly.

Preheat oven to 450°F.

Combine rice, water and chicken broth in a large saucepan and bring to a boil. Reduce heat, cover and cook for 18 minutes or until rice is tender.

Sauté the onion, celery and parsley in the butter until soft, but not browned. Add the oysters and cook until edges curl. Remove from heat.

In a large baking dish, combine the cooked rice, oyster mixture, breadcrumbs, crumbled bacon, eggs and poultry seasoning. Bake at 450°F for 15 minutes. Stir dressing, and add a little chicken broth if it seems too dry. Check seasonings and add salt and pepper to taste. Return dish to oven and continue baking for an additional 10 minutes.