posted by Sue Freeman 08-05-98 4:34 PM
Oyster Stuffing
1 loaf white bread, unsliced
1/2 pound butter or margarine
2 chopped onions
1 stalk celery with leaves, chopped
3 tablespoons parsley, minced
1 teaspoon fresh thyme leaves
2 teaspoons salt
freshly ground black pepper
1 pint oysters with liquid
Preheat oven to 375 degrees F. Crumble the bread quite small.
Melt the butter in a saucepan and add
the onions and celery; cook until the onions are soft and beginning
to show color.
Stir in the bread crumbs, add the parsley and thyme, salt and pepper.
Drain the oysters, reserving the liquor, and heat the liquor to the
boiling point. If the oysters are large, cut them in half, if small,
use whole.
Add them to the liquor and cook until the edges start to curl. Drain
promptly and stir the oysters into the bread mixture.
Put in a casserole dish.
Cover loosely and bake for 45 minutes; uncovering the last 10 minutes.