Herb and Oyster Bread Stuffing

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
  1. 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.)
  2. Melt butter in skillet, pour off 1/2 cup to use later.
  3. Saute the onion and celery in pan, stir in some oyster liquor. let simmer for 5 min.
  4. When cooled mix in large bowl with bread crumbs.
  5. 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.
  6. remove oyster mix from heat and mix with bread crumb mix adding more melted butter to soften stuffing.
  7. salt and pepper to taste

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