Oyster Stuffing For Turkey
|Bread cubes||10 Cup (160 tbs) (1/2 Inch Cubes)|
|Lean bacon slice||6 , chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Celery||1 Cup (16 tbs), chopped|
|Onions||1 Cup (16 tbs), chopped|
|Dried crushed summer savory||1 Teaspoon|
|Dried crushed thyme||1 Teaspoon|
|Dried crushed sage||1 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Coarsely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Shucked oysters in their own liquor||1 Pint (Use Fresh Ones)|
Place bread cubes on a baking sheet and toast lightly in the oven.
Stir as they toast so that they brown evenly.
Cool, place in a large mixing bowl.
Melt the butter over medium heat.
Add the bacon, saute lightly 5 minutes.
Add the celery, onions, savory, thyme, sage, salt, and pepper.
Cook until the vegetables are transparent.
Do not brown.
Add the parsley.
Chop each oyster into 4 pieces.
Add to the herbed vegetables and continue cooking 3-4 minutes or until the oysters begin to firm up.
Combine the cooked vegetable and oyster mixture with the toasted bread.