| 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 | T | Chopped parsley |
| 3 | c | Chopped oysters |
| Milk | ||
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3163
Calories From Fat: 796
Total Fat: 90.1g
Cholesterol: 380mg
Sodium: 5305.5mg
Potassium: 1746.7mg
Carbohydrates: 478.9g
Fiber: 31.8g
Sugar: 45.9g
Protein: 101.3g