Oyster Mushroom Stuffing
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Mushrooms||1 Pound, coarsely chopped|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery with leaves||1 Cup (16 tbs)|
|Oysters||1 Quart, cut in halves (Reserve Liquor)|
|Chopped parsley||2 Tablespoon|
|Monosodium glutamate||1 Teaspoon|
|Poultry seasoning||1 1⁄2 Teaspoon|
|Eggs||2 , beaten|
Heat butter in a large skillet.
Add mushrooms, onion, and celery; cook 5 to 8 minutes over medium heat, stirring occasionally.
In a large bowl, mix the oysters, bread cubes, parsley, and a mixture of the salt, monosodium glu tamate, pepper, and poultry seasoning.
Add vegetables, the reserved oyster liquor, and the beaten eggs; toss lightly to mix