he broth. Stir in the stuffing mix until thoroughly combined. Transfer
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
1 - Puree the shucked oysters (along with their juices), the eggs, milk, salt, and pepper in a blender.
2 - Pour the contents of the blender over the dry stuffing in a frying pan.
3 - Heat at medium to high heat and stir until the liquid is completely absorbed by the stuffing.
4 - Remove from heat and serve.
Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.
Check oysters for any bits of shell.
Combine all ingredients, including oyster liquor and mix lightly with a fork.
ncluding the juice.
Fill oyster can with milk and add
ysters and toss well until stuffing is moist but not packed
In large pan, melt butter or margarine.
Cook and stir onion and celery until tender but not brown.
Add bread cubes, seasonings and mix.
Stir in chopped oysters.
Beat eggs into oyster liquid and milk.
Add liquid gradually and toss lightly to evenly coat.
Makes enough stuffing for a 12 to 14-pound turkey.
Season duck cavity and outside of bird with salt and pepper. To your favorite bread stuffing, add 1 cup oysters, drained and chopped.
Use oyster liquor as a part of liquid to moisten stuffing.
Lightly stuff duck; put the remainder of the stuffing in a pan to bake with duck (baste with duck drippings).
Place duck on a rack in a roasting pan; cover and bake in a slow oven (325\u00b0) about 2 1/2 hours.
Remove cover to brown.
Baste often with mixture of butter, lemon juice, paprika and thyme.
nd salt.
Add stuffing mix, oysters and oyster liquid; toss to
nd toss well, until the stuffing is moist, but not packed
Cook celery and onion in butter or margarine until soft, but not brown.
Add crumbs and parsley; mix thoroughly.
Add oysters, bay leaf, seasonings and eggs.
Add enough liquid to moisten. Makes stuffing for 10 to 12 pound turkey.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
Place the stuffing mix into a bowl, and thoroughly mix in the minced oysters, chicken broth, margarine, and sage. Spoon the stuffing into the prepared baking dish, and cover dish with foil.
Bake in the preheated oven until the stuffing is thoroughly heated through, 30 to 40 minutes.
rom heat.
Place the stuffing cubes in a large bowl
ou may also use this recipe for Stuffing your Turkey, Chicken, or
Empty oysters and broth in a pan.
Roll out oyster crackers fine and mix with oysters (add a little dry bread).
Season with salt.
Mix together and stuff 1 turkey or 2 chickens.
If too dry, add a little water.
In a skillet, melt 1/4 cup butter. When hot, add 1 cup drained oysters. Watch out, they pop and spit a little. Turn until done (they will harden). Then dice. Add to prepared stuffing. Mix well.
Open can of smoked oysters, drain and rinse, looking for any shell remains. Mince oysters finely. Prepare stuffing mix, using chicken broth in place of water, fold in oysters and extra sage.
Bake in buttered baking dish for 30-40 minutes (covered or cover with aluminum foil so that it doesn't dry out) until heated through.
13x9 baking dish, put stuffing in dish, cover, and bake
br>Mix.
If the stuffing is not moist enough, add