Oyster Stuffing
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.