Recipe Box < Side Dishes < Bread Recipes 

Oyster Stuffing

What is needed:

Measuring cup for dry ingredients

Measuring spoons

Knife

Cutting board

Large skillet

Large spoon

Small bowl

Fork

Small saucepan

11 x 9 inch baking dish

Ingredients:

1/4 cup diced celery

1/4 cup diced onion

4 Tablespoons butter

3 cups bread cubes or plain packaged stuffing

1 Tablespoon fresh, chopped parsley or 1 1/2 teaspoon dried

1 large egg

1 pint raw oysters

2 cups chicken or vegetable stock

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 350 degrees. Place large skillet over medium high heat. Put 1 Tablespoon butter in skillet and melt. Add diced celery and onion to large skillet. Cook until celery and onion are translucent and tender. Add bread cubes or stuffing to skillet with celery and onions. Mix well. Slightly beat egg with a fork in a small bowl. Stir beaten egg into stuffing mixture. Chop oysters. Add oysters to stuffing mixture and stir well to combine. Add stock to oyster stuffing mixture a 1/2 cup at a time, mixing well, until stuffing is moist. Add parsley to oyster stuffing mixture and blend. Put oyster stuffing mixture into glass baking dish. Melt remaining 3 Tablespoons of butter in small saucepan. Pour melted butter over oyster stuffing. Bake until golden brown. About 45 minutes.

Helpful hints:

A white country bread or crusty Italian bread would work well for bread cubes. Remove crust and cut into cubes.

To quickly chop parsley, cut parsley with kitchen scissors.

Use organic stock or all natural stock for this recipe. These stocks can be found in the soup aisle of the grocery store. They will be packaged in a can or carton.

Leftover stock can be stored and frozen in 1/2 cup storage containers for up to 3 months or the refrigerator for one week.

If your stuffing begins to brown too quickly around the edges before the stuffing is heated through, cover with foil for the remainder of the baking time. This will also help keep the stuffing moist.