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Ingredients
- 1 loaf White Bread, Unsliced
- 1/2 lb Butter Or possibly Regular Margarine
- 2 sm Onions, Minced
- 1 stalk Celery, With Tops, Minced
- 3 Tbsp. Chopped Parsley
- 1 tsp Fresh Thyme Leaves
- 2 tsp Salt
- Â Â Freshly Grnd Black Pepper
- 1 pt Oysters In Liquor
Directions
- Crumble the bread quite small. Heat the butter in a saucepan and add in the onions and celery; cook till the onions are soft and beginning to show color. Stir in the bread crumbs, add in the parsley and thyme, salt and pepper. Drain the oysters, reserving the liquor, and heat the liquor to the boiling point. If the oysters are large, cut them in half, if small, use whole. Add in them to the liquor and cook till the edges start to curl.
- Drain promptly and stir the oysters into the bread mix.
- This should stuff a 10 to 15 lb turkey.
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