* Exported from MasterCook *

OYSTER STUFFING

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Loaf White Bread, Unsliced
1/2 lb Butter Or Regular Margarine
2 sm Onions, Chopped
1 Stalk Celery, With Tops,
-Chopped
3 tb Minced Parsley
1 t Fresh Thyme Leaves
2 ts Salt
Freshly Ground Black Pepper
1 pt Oysters In Liquor

Crumble the bread quite small. Melt the butter in a
saucepan and add the onions and celery; cook until the
onions are soft and beginning to show color. Stir in
the bread crumbs, add the parsley and thyme, salt and
pepper. Drain the oysters, reserving the liquor, and
heat the liquor to the boiling point. If the oysters
are large, cut them in half, if small, use whole. Add
them to the liquor and cook until the edges start to
curl. Drain promptly and stir the oysters into the
bread mixture.

This should stuff a 10 to 15 lb turkey.

"Manna Foods Of The Frontier" cookbook.