Oyster Stuffing
Try this Oyster Stuffing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
poultry
stuffing
bread crumb
butter
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- 1/2 ts pepper
- 2 1/2 ts salt
- 1/2 c butter melted
- 1/2 ts mace or nutmeg.
- 2 lg jars of bottled oysters
- 1 1/3 c bread crumbs
- i 1/2 cups cracker crumbs
- fresh from oz, a golden
- Carbohydrate 775.3001325 g
- Cholesterol 255.197 mg
- Fat 153.788525 g
- Fiber 58.8569260654449 g
- Protein 160.5250975 g
- Saturated Fat 73.995077 g
- Serving Size 1 1 Serving (1246g)
- Sodium 20312.139 mg
- Sugar 716.443206434555 g
- Trans Fat 13.404077 g
- Calories 5132 calories
This classic US turkey stuffing comes from a 1923 edition of the famous Fanny Farmer Boston Cooking-School Cook Book. Oyster stuffings were traditional at the earliest Thanksgiving dinners. Drain the oysters and keep 70 ml of the liquid. Mix the bread and cracker crumbs and add the melted butter, oysters, oyster liquid and seasonings. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/15/92. Posted by Stephen Ceideberg; February 17 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
