Oyster Stuffing Recipe
This oyster stuffing is a marvellous seafood stuffing that goes very well with poultry meats. Made with cooked oysters and vegetables, it is given body with bread cubes and herbed with tarragon and parsley. Flavored with a hint of lemon juice, it is perfect for your holiday roasts!
Ingredients
1 cup chopped cooked oysters
1 cup chopped celery
1 medium onion, chopped
1/2 stick (1/4 cup) butter or margarine
8 cups fresh bread cubes
1 cup chicken or turkey broth
2 eggs, beaten
1/2 to 1 teaspoon dried tarragon leaves or parsley flakes
1 to 2 teaspoons lemon juice
1/2 teaspoon salt
Directions
Cook and stir oysters, celery and onion in butter in medium skillet over medium heat until tender.
Add to bread cubes in large bowl.
Combine remaining ingredients in small bowl.
Pour over bread mixture and toss to mix.
Stuff neck and body cavities of turkey.
Roast immediately or, bake in covered 2-quart casserole in preheated 325 °F oven 45 minutes or until hot.
Add to bread cubes in large bowl.
Combine remaining ingredients in small bowl.
Pour over bread mixture and toss to mix.
Stuff neck and body cavities of turkey.
Roast immediately or, bake in covered 2-quart casserole in preheated 325 °F oven 45 minutes or until hot.
