Get free shipping on 2012 calendars. Shop now!
Dressings & Stuffing >
|
|
|
|
Oyster Stuffing:
In a skillet cook 1 bay leaf, 1/2 cup of chopped celery and 1/2 cup of
chopped onion in 1/4 cup of butter until tender, but not brown. Discard
the bay leaf.
Transfer the vegetables to a large mixing bowl. add 6 cups of dry bread
cubes and 1 tablespoon of snipped parsley; mix thoroughly.
Drain 1 pint of raw oysters; add to the bread cubes with 2 beaten eggs,
1 teaspoon of poultry seasoning, 1 teaspoon of salt, and a dash of
pepper. Mix well.
Add milk to the reserved oyster liquor to make 1/4 to 1/3 cup. Add
enough liquid to the stuffing to moisten as desired. Makes enough
stuffing for a 10 pound turkey.
|
|
Back to home page | |
Tweet
|
- 