Oyster Dressing

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   CHOP ALL SEASONING AND COVER WITH WATER AND COOK OVER MEDIUM HEAT

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   UNTIL TENDER (ABOUT 15 MINUTES). REMOVE FROM HEAT AND SET ASIDE.

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   DRAIN OYSTERS, RESERVING LIQUID; MAKE SURE THERE ARE NO SHELLS STILL IN

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   OYSTERS; WITH HAND, SQUEEZE OYSTERS TO BREAK UP; ADD TO LARGE BOWL.

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   BREAK APART FRENCH BREAD INTO LARGE CHUNKS AND PUT IN COLANDER AND

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   WET THOROUGHLY WITH WATER. SQUEEZE, WITH HANDS, ALL EXCESS WATER

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   OUT OF BREAD. BREAK APART AND PUT INTO BOWL WITH OYSTERS. ADD

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   STUFFING MIX.

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   ADD SEASONINGS TO BREAD AND OYSTERS (SAVING LIQUID)

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    ADD SALT, PEPPER AND CRUSHED RED PEPPER TO TASTE; ADD BEATEN EGGS

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    AND SOME OF THE OYSTER LIQUID (ABOUT 1/4 CUP); STIR COMPLETELY.

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    MELT ONE STICK OF MARGARINE IN SKILLET OVER MEDIUM HEAT; ADD (BY

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    LARGE SPOONFUL) THE DRESSING MIXTURE UNTIL ALL IN SKILLET. COOK OVER

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    MEDIUM LOW HEAT STIRRING VERY OFTEN TO PREVENT STICKING. THIS WILL

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    TAKE APPROXIMATELY TWO TO THREE HOURS. DURING COOKING, ADD OYSTER

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    LIQUID, OR SEASONING LIQUID. AS DRESSING STARTS TO BECOME DARK BROWN,

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    I USUALLY ADD PATS OF MARGARINE ON THE TOP AND JUST LET IT MELT INTO

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    THE DRESSING. ALL OF THIS IS FOR MOISTNESS. YOU HAVE TO BE CAREFUL OR

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    IT WILL DRY OUT.

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    NOTE: YOU MAY NEED TO LET THE DRESSING STICK SOMEWHAT ON THE

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    BOTTOM OF THE SKILLET TO GIVE YOU THE DESIRED COLOR AND DONENESS.

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    IT'S ALL RIGHT TO SCRAPE THE SKILLET BOTTOM OFTEN TO REMOVE THIS

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    COATING.

* Per serving · 4 servings · Values may vary.