Title: Oyster Stuffing for Turkey
Categories: Stuffings
Yield: 1 Servings

1/2 c Chopped celery
1/2 c Chopped onion
1 Bay leaf
1/4 c Butter or margarine
6 c Dry bread crumbs
1 tb Chopped parsley
3 c Chopped oysters
Milk
1 ts Poultry seasoning
Salt and pepper; to taste
2 Eggs; beaten

Cook celery, onion and bay leaf in butter until tender, but not brown.
Remove bay leaf. Add crumbs and parsley to butter mixture. Mix throughly.
Drain oysters; reserve liquid. Add milk to oyster liquid to make 1 3/4
cups. Add oysters, seasonings and eggs to crumb mixture; add enough liquid
mixture to moisten.

YIELD: Stuffing for 10 to 12-pound turkey.

Sister Mary Calasanctius, O.S.F. Little Falls, Minn.

Recipe by: Favorite Recipes of America 1968

Posted to recipelu-digest Volume 01 Number 293 by ctlindab@mail1.nai.net on
Nov 23, 1997