Oyster Stuffing

14 ingredients
5 steps

Ingredients

  • 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)

Directions

  1. 1
    Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl.
  2. 2
    Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender.
  3. 3
    Remove from heat and stir in the spices.
  4. 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. 5
    Oyster juice may be used in place of some of the stock.

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