Oyster And Rice Stuffing

Directions

1. 1
   Brown pork and onion in a Dutch oven.
2. 2
   Season with salt and pepper.
3. 3
   Drain oysters, reserving liquid.
4. 4
   Add oyster liquid and celery to pork and onion, cover, and cook slowly for one hour.
5. 5
   Stir occasionally, adding a little water if necessary.
6. 6
   Add oysters and cook for five more minutes.
7. 7
   Add five to six cups of rice as needed to absorb most of the liquid.
8. 8
   Heat thoroughly.