1 1/2 pints fresh shucked oysters, save the liquor from the oysters
1 large package pepperidge farm herb stuffing mix
3 eggs
1 stick melted butter
1/4 cup chopped celery, lightly sauteed
2 cup, chopped onions, lightly sauteed
2 tsp. poultry seasoning
1/2 cup chopped fresh parsley
Melt the butter in a frying pan, add celery and onions-cook for 5
minutes until they loose their crispness. In a large bowl place all the
herb stuffing mix, add cooked celery, onions, with all the melted
butter, parsley, the 3 beaten eggs, poutry seasoning, all the drained
oysters. Salt and pepper to taste. Combine well. Start slowly adding
the oyster liquor to the combined stuffing mixture. I like a fairly wet
dressing but stop anywhere that looks proper for you. I will use at
least a pint of liquor. Stuff into a gorgeous turkey cavity and roast
until done.
- Recipe courtesy of Brenda Athanus