Oyster Stuffing

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb bread, including crusts (10 cups packed and cubed)
• 1 pint oyster, raw
• 4 -8 tablespoons butter
• 1 cup celery, finely chopped
• 2 cups onions, chopped
• 1/4-1/2 cup fresh parsley, minced
• 1 tablespoon sage, minced
• 1 tablespoon thyme, minced
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 1/4 teaspoon nutmeg, freshly grated
• 1/8 teaspoon clove, ground
• 1 cup chicken stock
• 2 large eggs, well beaten (optional)

Recipe

• 1 preheat oven to 400°f and toast the bread until golden brown on the middle rack. turn into a large bowl.
• 2 meanwhile heat butter until melted and foam subsides. add onions and celery and cook about 5 minutes until tender.
• 3 remove from heat and stir in the spices.
• 4 stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. put in bird while moist, remoisten and adjust spices as necessary. if cooked in a casserole dish at 350°f until heated through with a crust on the outsides, 25 to 40 minutes.
• 5 oyster juice may be used in place of some of the stock.