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Oyster Stuffing for Turkey

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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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