MY MOM’S OYSTER STUFFING RECIPE
2 celery stalks, finely chopped
1 medium onion, finely chopped
2 small stale loaves of Pepperidge Farm bread, crusts removed, and cubed
4 eggs
3/4 stick butter (6TBS), cut in pieces
3/4 cup turkey or chicken broth
1/2 cup hot water
1 quart of oysters and juice (if large, cut in half)
salt & pepper
Place celery and onion in a saucepan, cover with water and cook simmer for 5 minutes. Add this to the bread, eggs, butter in a large bowl. Then add the hot water, broth, oysters and salt and pepper (to taste). Place in a buttered 3 quart casserole and bake uncovered in a 350 degree oven for 1 hour. Enjoy.
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2 celery stalks, finely chopped
1 medium onion, finely chopped
2 small stale loaves of Pepperidge Farm bread, crusts removed, and cubed
4 eggs
3/4 stick butter (6TBS), cut in pieces
3/4 cup turkey or chicken broth
1/2 cup hot water
1 quart of oysters and juice (if large, cut in half)
salt & pepper
Place celery and onion in a saucepan, cover with water and cook simmer for 5 minutes. Add this to the bread, eggs, butter in a large bowl. Then add the hot water, broth, oysters and salt and pepper (to taste). Place in a buttered 3 quart casserole and bake uncovered in a 350 degree oven for 1 hour. Enjoy.
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