Does anyone have a recipe for oyster stuffing?

Answer 1

http://www.cooks.com/rec/search/0,1-00,oyster_stuffing,FF.html

here are a few different ones for oyster stuffing

Answer 2

Oyster Stuffing

Makes enough stuffing for a 14 pound turkey

Ingredients:

1 pound loaf of your favorite bread
4 tablespoons butter
1 cup celery, finely chopped
1 1/2 cups onions, chopped
1/4 cup fresh parsley, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg, freshly grated
1 cup chicken stock
1 pint oysters, raw, reserve the juice

Preparation:

Cut the bread into crouton size pieces and toast in a 350 degree F. oven until lightly browned and dry. Set aside to cool.

In a sauté pan melt the butter and sauté the onions and celery until soft but not browned and add the herbs and salt and pepper. Remove from heat.

Put the dried bread into a large bowl and add the sautéed vegetables and the reserved oyster liquid. Stir to blend.

Add about half of the stock and blend again. Add more stock until the consistency is just right (a little drier if going into a bird, more moisture if baking in a pan). When you are happy with the consistency, add the oysters and blend, being careful not to break them up too badly. Adjust the seasoning.

If you are going to cook the stuffing in a baking dish, lightly butter the bottom and sides and cook at 350 degrees F. until just heated through to at least 145 degrees F.

Answer 3

Oyster Stuffing

Ingredients:

1 Loaf White Bread, Unsliced
1/2 lb. Butter Or Regular Margarine
2 sm. Onions, Chopped
1 Stalk Celery, With Tops, Chopped
3 tbsp. Minced Parsley
1 tsp. Fresh Thyme Leaves
2 tsp. Salt
Freshly Ground Black Pepper
1 pt Oysters In Liquor

Preparation:

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.

This should stuff a 10 to 15 lb turkey.