Homemade Oyster Stuffing
|Oysters in own liquid||1 Pint (2 Cup)|
|Bread crumbs||5 Cup (80 tbs)|
|Butter||1 Cup (16 tbs)|
|Chopped mild onions||1 Cup (16 tbs)|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Chopped parsley||4 Tablespoon (0.5 Cup)|
|Lemon||1⁄2 , juiced|
|White wine/Stock||1 Teaspoon|
Shuck or buy ready-shucked oysters in their own salty juice.
Prepare bread crumbs made with 2-day-old loaf.
Melt butter; cook onions and celery until soft and light golden brown.
Add to bread crumbs, with parsley, seasonings, lemon juice and oysters, cut in half if large.
If too dry, add a little wine or stock, but stuffing must not be too soft.
Fill turkey cavity; sew up carefully.