Title: Oyster Stuffing
Categories: Stuffing
Yield: Enough for a 10-15 lb turkey
1 Loaf white bread; unsliced
1/2 lb Butter
2 sm Onions; chopped
1 Celery rib, with tops;
- chopped
3 tb Parsley; minced
1 ts Fresh thyme leaves
2 ts Salt
Freshly ground black pepper
1 pt Oysters in liquor
Crumble the bread quite small. Melt the butter in a saucepan and
add the onions and celery; cook until the onions are soft and
beginning to show color. Stir in the bread crumbs, add the parsley
and thyme, salt, and pepper. Drain the oysters, reserving the
liquor, and heat the liquor to the boiling point. If the oysters
are large, cut them in half, if small, use whole. Add them to the
liquor and cook until the edges start to curl. Drain promptly and
stir the oysters into the bread mixture.
