Oyster Dressing by
Ingredients
1/2 cup butter
1 large chopped onion
1/3 cup chopped celery
1 pound cubed loaf Italian bread
1/2 cup chicken broth
1 beaten egg
1 teaspoon poultry seasoning
2 tablespoons chopped parsley
1 pint chopped oysters (drained & reserved)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon sage
1/2 teaspoon thyme
Pinch of marjoram
1 extra slice of bread
1/2 cup butter
Instructions
Preheat oven to 350°. Lightly grease a 9 x 13 inch baking dish.
Melt butter in a 10 inch skillet. Sauté onions and celery until transparent, about 5 minutes. Mix in seasonings. Stir in oysters, egg, parsley and chicken broth. Cook until oysters begin to curl, and remove from heat.
Place Italian bread in a large bowl. Pour oyster mixture over the bread and mix to coat. If mixture is soggy, add extra bread pieces. If mixture is dry, add oyster juices until correct consistency. It should be very moist but not have excess liquid.
Place in baking dish and dot with slices of butter and over with foil. Bake at 350° for 2 hours. Turn off oven. Remove foil and allow stuffing to remain in oven about 10 minutes, until surface is crisp.
Melt butter in a 10 inch skillet. Sauté onions and celery until transparent, about 5 minutes. Mix in seasonings. Stir in oysters, egg, parsley and chicken broth. Cook until oysters begin to curl, and remove from heat.
Place Italian bread in a large bowl. Pour oyster mixture over the bread and mix to coat. If mixture is soggy, add extra bread pieces. If mixture is dry, add oyster juices until correct consistency. It should be very moist but not have excess liquid.
Place in baking dish and dot with slices of butter and over with foil. Bake at 350° for 2 hours. Turn off oven. Remove foil and allow stuffing to remain in oven about 10 minutes, until surface is crisp.
Servings: 6