Recipe - Oyster Stuffing Enough For A 10 Lb Turkey

1 Loaf White Bread, Un cut or sliced up
One half pound Butter Or Regular Margarine
2 small Onions, Chopped
1 Stalk Celery, With Tops,
Chopped
3 tablespoon Minced Parsley
1 teaspoon Fresh Thyme Leaves
2 teaspoon Salt
Freshly Ground Black Pepper
1 pt Oysters In Liquor

Crumble the bread quite small. Melt the butter in a saucepan and add the
onions and celery; cook until the onions are soft and beginning to show
color. Stir in the bread crumbs, add the parsley and thyme, salt and
pepper. Drain the oysters, reserving the liquor, and heat the liquor to the
boiling point. If the oysters are large, cut them in half, if small, use
whole. Add them to the liquor and cook until the edges start to curl.
Drain promptly and stir the oysters into the bread mixture.

This should stuff a 10 to 15 pound turkey.

"Manna Foods Of The Frontier" cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini