Oyster Dressing

Directions

1. 1
   {"0":"CHOP ALL SEASONING AND COVER WITH WATER AND COOK OVER MEDIUM HEAT","1":"UNTIL TENDER (ABOUT 15 MINUTES). REMOVE FROM HEAT AND SET ASIDE.","3":"DRAIN OYSTERS, RESERVING LIQUID; MAKE SURE THERE ARE NO SHELLS STILL IN","4":"OYSTERS; WITH HAND, SQUEEZE OYSTERS TO BREAK UP; ADD TO LARGE BOWL.","6":"BREAK APART FRENCH BREAD INTO LARGE CHUNKS AND PUT IN COLANDER AND","7":"WET THOROUGHLY WITH WATER. SQUEEZE, WITH HANDS, ALL EXCESS WATER","8":"OUT OF BREAD. BREAK APART AND PUT INTO BOWL WITH OYSTERS. ADD","9":"STUFFING MIX.","11":"ADD SEASONINGS TO BREAD AND OYSTERS (SAVING LIQUID)","13":"ADD SALT, PEPPER AND CRUSHED RED PEPPER TO TASTE; ADD BEATEN EGGS","14":"AND SOME OF THE OYSTER LIQUID (ABOUT 1\/4 CUP); STIR COMPLETELY.","16":"MELT ONE STICK OF MARGARINE IN SKILLET OVER MEDIUM HEAT; ADD (BY","17":"LARGE SPOONFUL) THE DRESSING MIXTURE UNTIL ALL IN SKILLET. COOK OVER","18":"MEDIUM LOW HEAT STIRRING VERY OFTEN TO PREVENT STICKING. THIS WILL","19":"TAKE APPROXIMATELY TWO TO THREE HOURS. DURING COOKING, ADD OYSTER","20":"LIQUID, OR SEASONING LIQUID. AS DRESSING STARTS TO BECOME DARK BROWN,","21":"I USUALLY ADD PATS OF MARGARINE ON THE TOP AND JUST LET IT MELT INTO","22":"THE DRESSING. ALL OF THIS IS FOR MOISTNESS. YOU HAVE TO BE CAREFUL OR","23":"IT WILL DRY OUT.","25":"NOTE: YOU MAY NEED TO LET THE DRESSING STICK SOMEWHAT ON THE","26":"BOTTOM OF THE SKILLET TO GIVE YOU THE DESIRED COLOR AND DONENESS.","27":"IT'S ALL RIGHT TO SCRAPE THE SKILLET BOTTOM OFTEN TO REMOVE THIS","28":"COATING."}