Catholic Recipe: Oyster Stuffing
Oysters flavor this bread stuffing. Appropriate for Thanksgiving turkey.
DIRECTIONS
Simmer celery in boiling water, covered, 15 to 20 minutes or until tender. Drain, reserving 1 cup liquid. Cook onion in butter or margarine over low heat until tender but not brown. Combine seasonings, crumbs, and oysters. (Liquid drained from oysters may be used as part of 1 cup liquid.) Add celery, 1 cup celery liquid, and onion; mix thoroughly with fork. Makes enough stuffing for 10-pound turkey.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
