1 cup corn meal
4 cups cooked rice
1/2 cup sliced green onions
1/4 cup chopped parsley

If you would prefer to substitute 1 cup of ground pork in place of the giblets, feel free to do so. Poach chicken livers in lightly salted water until firm. Strain, cool and chop the livers. Set aside. In a 10-inch cast iron skillet, heat 1/4 cup vegetable oil over medium-high heat. Add chopped chicken livers and giblets. Sauté 3-5 minutes or until giblets are browned. Add onions, celery, bell pepper and garlic. Continue to sauté, stirring, occasionally, until vegetables are wilted, approximately 10-15 minutes. Add 1/2 cup of chicken broth to the skillet, along with bay leaf. Should mixture become too dry during the sautéing process, continue to add a small amount of broth. Blend mixture well, remove pan from heat and set aside. When ready to complete the dressing, return the giblet mixture to the heat and bring to a low simmer. Add thyme, basil, salt, pepper and hot sauce. Pour in a small amount of chicken broth to retain moisture. While mixture is simmering, heat 1 cup of vegetable oil in another 10-inch cast iron skillet over medium-high heat. Dredge the oysters in seasoned corn meal and fry, a few at a time, until golden brown and cooked. Drain on
paper towels and keep warm. To the giblet mixture add rice, beaten egg, green onions and parsley, stirring quickly to coat the rice with all seasonings. Stir in fried oysters and adjust
seasonings if necessary. Serve as a side dish to any roasted fowl or as a stuffing for turkeys or ducks.