Oyster Stuffing


    1 pint of Bevans oysters, drained

    1/2 teaspoon of salt

    3/4 Cup minced onion

    1 1/2 teaspoons of crushed sage leaves

    1 1/2 Cup of chopped celery

    1 teaspoon of thyme leaves

    3/4 Cup of butter, melted


     1/2 teaspoon of pepper

    9 Cups of softened bread cubes

    2 Tablespoons of butter


    In a large skillet, cook onion and celery in 2 tablespoons of butter until     onions are tender. Stir in about 1/3 of the bread cubes. Turn into a deep     bowl. Add remaining ingredients and toss. Bake in the turkey or a casserole     dish that has been covered.

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