Difficulty: Moderate
Instructions
Things You'll Need:
- 2 8-oz. cans oysters
- 8 tbsp. unsalted butter
- 1 large onion chopped
- 3 medium celery ribs with leaves, chopped
- 1 15 oz. bag seasoned stuffing bread cubes
- 2 tbsp. finely chopped parsley
- 3 c. turkey stock preferably homemade
- Salt and freshly ground black pepper
- 2 tsp. poultry seasoning
- Groceries
- Chef's Knives
- Chef's Knives
- Mixing Bowls
- Oyster Knives
- Skillets
- Spatulas
- Strainers
- Wire Whisks
- Spatulas
- Strainers
- Mixing bowls
- Skillets
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Step 1
Drain two 8-oz. cans of shucked oysters and reserve juice.
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Step 2
Cut oysters in half if they are large. Set aside.
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Step 3
In a large skillet, melt butter over medium heat. Add onion and celery and cook 10 minutes, stirring occasionally.
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Step 4
Place the onion/celery/butter mixture in a bowl and add bread, oysters and parsley.
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Step 5
Take reserved oyster juice and add to turkey stock so that you have 2 1/2 cups of liquid.
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Step 6
Drizzle enough oyster-turkey stock mixture over the bread mixture until it is just moist. Season with poultry seasoning, salt and pepper to taste.
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Step 7
Use stuffing as desired.
