Yield 10 cups
- 1 pint of oysters and liquor
- 1 cup unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 8 cups cubed day old bread
- 2 well beaten eggs
- 1/2 tsp ground sage
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/2 tsp dried rosemary
- 1/2 cup chopped fresh parsley
- Drain and coarsely chop the oysters, reserving 1/2 cup of liquor. (shuck oysters to fill a pint glass, try to catch some liquor in glass.)
- Melt butter in skillet, pour off 1/2 cup to use later.
- Saute the onion and celery in pan, stir in some oyster liquor. let simmer for 5 min.
- When cooled mix in large bowl with bread crumbs.
- layer oyster pieces in pan pour half melted butter in pan at medium heat, cook till firm ad eggs and herbs to mix, blend softly for a min.
- remove oyster mix from heat and mix with bread crumb mix adding more melted butter to soften stuffing.
- salt and pepper to taste
