Oyster Stuffing Enough For a 10-15 Lb Turkey
1 Loaf White Bread, Unsliced 1/2 lb Butter Or Regular Margarine 2 sm Onions, Chopped 1 Stalk Celery, With Tops, -Chopped 3 tb Minced Parsley 1 ts Fresh Thyme Leaves 2 ts Salt Fresh...
Ingredients
- 1loaf white bread, unsliced
- 1/2lbbutter or regular margarine
- 2small onions, chopped
- 1stalk celery, with tops,
- 1tsp fresh thyme leaves
- 2tsp salt
Directions
- 1
1 Loaf White Bread, Unsliced 1/2 lb Butter Or Regular Margarine 2 sm Onions, Chopped 1 Stalk Celery, With Tops, -Chopped 3 tb Minced Parsley
- 2
Melt the butter in a saucepan and add the onions and celery
- 3
cook until the onions are soft and beginning to show color
- 4
Stir in the bread crumbs, add the parsley and thyme, salt and pepper
- 5
Drain the oysters, reserving the liquor, and heat the liquor to the boiling point
- 6
If the oysters are large, cut them in half, if small, use whole
- 7
Add them to the liquor and cook until the edges start to curl
- 8
Drain promptly and stir the oysters into the bread mixture