You are here

Homemade Oyster Stuffing

admin's picture
  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
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (20 votes)