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Oyster Stuffing Recipe
|Onion||1 Large, finely chopped|
|Breadcrumbs||3 Cup (48 tbs)|
|Celery stick||3 , chopped|
|Mixed herbs||1 Teaspoon, dried|
|Chopped parsley||1 Tablespoon|
|Egg||1 , beaten|
|Oysters/1 large bottle of oysters, about 12 oysters.||12 (2 Small Or 1 Large Bottle)|
|Milk/Water||1⁄2 Cup (8 tbs) (To Bind)|
Calories 589 Calories from Fat 378
% Daily Value*
Total Fat 43 g66%
Saturated Fat 25 g124.9%
Trans Fat 0 g
Cholesterol 216.7 mg
Sodium 528.5 mg22%
Total Carbohydrates 34 g11.2%
Dietary Fiber 2.8 g11.1%
Sugars 7 g
Protein 19 g37.6%
Vitamin A 40.7% Vitamin C 36.8%
Calcium 14.6% Iron 47.4%
*Based on a 2000 Calorie diet
Add 1 cup crumbs, cook over low heat until butter is absorbed.
Place mixture in a bowl, add remaining crumbs, celery, herbs, egg, salt and pepper.
Drain, lightly chop oysters.
Add to crumb mixture.
If necessary, bind with a little milk or water.