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Turkey Oyster Stuffing


  • 1 Loaf White Bread, Un-sliced
  • 1/2 lb Butter or Margarine
  • 1 medium onion; diced
  • 1 Stalk Celery; Chopped
  • 3 TBS Parsley
  • 1 tsp. Thyme
  • Salt to taste (no less than 2 tsp.)
  • Pepper to taste
  • 1 pint Oysters In Liquor


  • Cut or crumble the bread into very small pieces.
  • Melt the butter and add the onions and celery
  • Cook until the onions are soft and beginning to show color.
  • Add the bread crumbs, parsley, thyme, salt and pepper.
  • Drain the oysters, reserving the liquor
  • Heat the liquor just to the boiling point.
  • If the oysters are large, cut them in half, other wise use them whole.
  • Add oysters to the liquor and cook until the edges start to curl.
  • Drain stir the oysters into the bread mixture.
  • Stuff your turkey with the mixture and bake.


If you cannot find oysters in their liquor, you can substitute 1 can of oyster stew, prepared as directed. You may also want to add a small amount of sage to the stuffing if you use the stew instead of the liquor.

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