Subj : 8/5 Nat'l Oyster Day - 3
To : All
From : Dave Drum
Date : Sun Aug 03 2025 01:29 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tried & Enjoyed Oyster Stuffing
Categories: Seafood, Breads, Herbs, Vegetables
Yield: 3 Quarts
7 oz (1/2 pkg) Arnold's Onion
- Cubes *
7 oz (1/2 pkg) Arnold's Sage
- Cubes *
1 c Bread crumbs
1 lg Onion; chopped chunky
3 ts Ground sage
2 ts Parsley flakes
1 ts Poultry seasoning
Salt & pepper
1 lg Egg; slightly beaten
16 oz (or 32 oz) jars (1 or 2)
- select oysters, cleaned,
- drained
2 tb Butter
28 oz (2 cans) chicken broth
1 c Water
1 tb Minor's or GFS chicken soup
- base
2 c Oyster stock
* If Arnold's is not local to you - use what's available.
I have used Pepperidge Farm, Arrowhead Mills, and even
Kraft's "Stove Top" seasoned bread cubes to good effect.
~ UDD
In large bowl, combine the onion bread cubes, sage bread
cubes, bread crumbs, onion, sage, parsley, poultry
seasoning, and salt and pepper to taste.
Mix in the egg. Add oysters and fold lightly with hands.
In saucepan, heat (do not boil), the butter, chicken
broth, water, chicken soup base and oyster stock. Add to
stuffing mixture. Pour into greased 2 quart baking dish.
To avoid mixture from boiling over, you may want to use
2 baking dishes.
Bake in 350ºF/175ºC oven for 1 hour or until dressing
bubbles in middle.
This recipe yields about 3 quarts.
Serve hot, is great as a leftover.
Recipe from:
http://www.recipelink.com
Uncle Dirty Dave's Kitchen
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