SPECIALS FLYER 11/10/2014

COURTESY OF CHATHAM FISH & LOBSTER

1 lb. bread, including crusts

1 pint oysters, raw

4 tbsp. butter

1 cup celery, finely chopped

2 cups onion, chopped

1/4 cup fresh parsley, minced

1 tsp. fresh sage, minced

1 tsp. fresh thyme, minced

3/4 tsp. salt

1/2 tsp. black pepper, ground

1 cup chicken stock*

DIRECTIONS

Cut bread into cubes & toast in oven at 400 degrees until golden brown. Melt butter, add onions & celery & cook for about 5 minutes until tender. Remove from heat & add spices. Stir in bread cubes, add drained oysters & toss well, until the stuffing is moist but not packed together. Stir in the chicken stock. Stuff your bird. Cook bird as directed on the package.

* May use oyster juice instead of chicken stock.