Oyster Stuffing

Oysters can be salty or sweet, depending on where they are harvested. When cooked, their flavor is mild. This classic stuffing recipe is seen on many traditional Thanksgiving dinner menus.



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Servings: 8 to 10
Yield: 8 cups
Prep Time: 25 mins
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Ingredients
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    1/4  cup 
    butter or margarine
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    1   cup 
    chopped onion
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    1   cup 
    chopped celery
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    8   cups 
    dry bread cubes
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    freshly ground pepper
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    1/2  teaspoon 
    ground sage
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    1   pint 
    shucked oysters, in liquid
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    1/4  cup 
    milk
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    1   
    egg, slightly beaten

Directions
1.
Melt butter in a large skillet over medium heat. Add onion and celery; cook 3 to 5 minutes or until tender. Transfer to a very large bowl; stir in bread cubes, salt, pepper and sage; set aside.
2.
Drain oysters through a large strainer; transfer oysters to a bowl. Strain oyster liquid through a fine sieve into a separate bowl (you should have about 1/3 cup); set aside. Rinse oysters under cold running water to remove any sand or shells and coarsely chop. Add oysters to bowl with bread cube mixture.
3.
Combine oyster liquid, milk and egg. Drizzle liquid mixture over the bread mixture to moisten, tossing lightly. (If necessary, add 1 or 2 tablespoons additional milk to moisten.) Use to stuff one 10- to 12-pound turkey. OR place stuffing in a 3-quart casserole. Cover and bake in a 325 degree F oven for 40 to 45 minutes or until an instant-read thermometer inserted in center reaches 165 degrees F. Makes 8 cups (8 to 10 servings).
Nutrition information
Per Serving: cal. (kcal) 208, Fat, total (g) 9, chol. (mg) 56, sat. fat (g) 4, carb. (g) 25, fiber (g) 1, pro. (g) 7, vit. A (IU) 292, vit. C (mg) 4, sodium (mg) 567, calcium (mg) 111, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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