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.
Top of Page
Back to Side Dishes
Back to Thanksgiving Recipes