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Oyster Stuffing


1 bay leaf
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. butter
6 c. dry bread cubes
1 tablespoon snipped parsley
2 beaten eggs
1 pt. raw oysters, chopped
1 tsp. poultry seasoning
1 tsp. salt
dash of pepper
milk to make 1/4 to 1/3 c. oyster liquor

Cook bay leaf, celery and onion in butter until tender. Discard bay leaf. Add dry bread cubes and snipped parsley to butter mixture. Mix thoroughly. Add eggs, oysters, poultry seasoning, salt and pepper. Add milk to oyster liquor to make 1/4 to 1/3 cup. Add enough liquid to stuffing to moisten.

Makes enough stuffing for a 10 pound turkey.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.