vrijdag 22 november 2013

Oyster Stuffing (Kopie)

Makes 5 cups.

•2 pints shucked standard oysters
•1-2 Tbsp butter or margarine
•3/4 cup celery, chopped
•½ cup onion, chopped
•6 cups white bread cubes
•3/4 tsp salt
•½ tsp pepper
•½ tsp poultry seasoning

Drain oysters, reserving 1/4 cup liquid. Coarsely chop and set aside. In saucepan over medium heat, melt butter or margarine and cook celery and onion until tender, stirring occasionally. Remove from heat, add oysters, oyster liquid, bread cubes and remaining ingredients. Toss to mix well.

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