Recipe - Oyster Stuffing For Turkey

One half cup Chopped celery
One half cup Chopped onion
1 Bay leaf
One fourth cup Butter or margarine
6 cup Dry bread crumbs
1 tablespoon Chopped parsley
3 cup Chopped oysters
Milk
1 teaspoon 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 12pound turkey.

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

Recipe by: Favorite Recipes of America 1968

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