Name: Oyster Stuffing for Turkey
Ingredients: 1/2 c Chopped celery; 1/2 c Chopped onion; 1 Bay leaf; 1/4 c Butter or margarine; 6 c Dry bread crumbs; 1 tb Chopped parsley; 3 c Chopped oysters; Milk; 1 ts Poultry seasoning; Salt and pepper; to taste; 2 Eggs; beaten

Don’t bear trouble, use it. Take whatever happens – justice and injustice, pleasure and pain, compliment and criticism – take it up into the purpose of your life and make something out of it. Turn it into testimony. Don’t explain evil, exploit evil; make it serve you. Just as the Lotus flower reaches down and takes up the mud and mire into the purposes of its life and produces the lotus flower out of them, so you are to take whatever happens and make something out of it.

E. Stanley Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Eggs		Stuffings	1	Servings

INGREDIENTS

1/2	c	Chopped celery
1/2	c	Chopped onion
1		Bay leaf
1/4	c	Butter or margarine
6	c	Dry bread crumbs
1	tb	Chopped parsley
3	c	Chopped oysters
		Milk
1	ts	Poultry seasoning
		Salt and pepper; to taste
2		Eggs; beaten

INSTRUCTIONS

Cook celery, onion and bay leaf in butter until tender, but not brown.
Remove bay leaf. Add crumbs and parsley to butter mixture. Mix throughly.
Drain oysters; reserve liquid. Add milk to oyster liquid to make 1 3/4
cups. Add oysters, seasonings and eggs to crumb mixture; add enough liquid
mixture to moisten.
YIELD: Stuffing for 10 to 12-pound turkey.
Sister Mary Calasanctius, O.S.F. Little Falls, Minn.
Recipe by: Favorite Recipes of America 1968
Posted to recipelu-digest Volume 01 Number 293 by ctlindab@mail1.nai.net on
Nov 23, 1997

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