Oyster Stuffing Recipe
Ingredients
3 1/2-pint containers shucked standard oysters
1 cup butter or margarine
1 1/2 cups chopped celery
3/4 cup chopped onion
12 cups white-bread cubes
1 1/2 teaspoons salt
1 teaspoon pepper
3/4 teaspoon poultry seasoning
Directions
1. Drain oysters, reserving 1/2 cup liquid. Coarsely chop oysters and set aside.
2. In 5- to 8-quart Dutch oven over medium heat, in hot butter or margarine, cook celery and onion until tender, stirring occasionally.Remove Dutch oven from heat; add oysters, reserved oyster liquid, bread cubes, and remaining ingredients; toss to mix well. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" by 9" baking dish; cover with foil and bake in preheated 325°F. oven 45 minutes or until heated through.
2. In 5- to 8-quart Dutch oven over medium heat, in hot butter or margarine, cook celery and onion until tender, stirring occasionally.Remove Dutch oven from heat; add oysters, reserved oyster liquid, bread cubes, and remaining ingredients; toss to mix well. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" by 9" baking dish; cover with foil and bake in preheated 325°F. oven 45 minutes or until heated through.
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