Grandma McKeone's Oyster Stuffing

By Suzymort

Oyster stuffing is family favorite at Thanksgiving. I double the recipe and leave out the oysters on one to make a separate dressing/stuffing without the oysters for those who don't like oysters.

Ingredients

• 1 loaf dry bread, cut into cubes
• 4 eggs
• 1 head celery
• 1 large can oysters, including the juice also
• 1 cup milk
• 1 pound ground beef

Preparation

Step 1

Brown the ground beef in a large saucepan. Drain the fat and cool to room temperature

In a large bowl, pour the milk over the bread cubes and let the bread soak up the milk. If there is any at the bottom of the bowl, drain it before adding the meat.

Once the meat is room temperature, add it to the bread cubes that have been soaked in milk. Add the egg, celery, and oysters with their juice. I usually mix all this the night before then put in a bowl in the refrigerator.

Place the stuffing in a large casserole dish. Cook for 2 hours at 350°F uncovered. (I don't stuff the turkey with it).

Time it to be done when the turkey is done cooking.