Oyster Stuffing 2

By Terrance

Adjust the ratio of oysters to bread crumbs in this oyster stuffing recipe according to taste—and budget. This makes a delicious (and special) stuffing for your turkey.

Ingredients

• 2 to 4 cups shucked oysters with their juice
• 10 tablespoons butter
• 4 to 6 cups fresh fine white bread crumbs
• 3 ribs celery, trimmed and finely chopped
• Salt and freshly ground black pepper

Preparation

Step 1

Preheat oven to 350°F. Put oysters into a colander set over a bowl and set aside to drain. Reserve juices and discard any bits of oyster shell left in the oysters.

Melt 8 tablespoons of butter in a large heavy-bottomed skillet over medium-high heat. Add bread crumbs and fry until crisp and golden, stirring constantly, about 15 minutes. Spread bread crumbs on a baking sheet and set aside to let cool.

In same skillet, melt remaining butter over medium heat. Add celery and cook until bright green but still crunchy, about 3 minutes.

Mix bread crumbs and celery together in a large bowl, then generously season with salt and pepper. Gently fold in oysters, taking care to keep them whole. If stuffing looks too dry, add a little of the oyster juice. Spoon stuffing into turkey, truss, and bake. Or transfer stuffing to a buttered baking pan and bake until hot and golden on top, about 30 minutes. Garnish with celery leaves, if you like.