Oyster Stuffing

1. 1

   Crumble the bread quite small.

2. 2

   Melt the butter in a saucepan and add the onions and celery; cook until the onions are soft and beginning to show color.

3. 3

   Stir in the bread crumbs, add the parsley and thyme, salt and pepper.

4. 4

   Drain the oysters, reserving the liquor, and heat the liquor to the boiling point.

5. 5

   If the oysters are large, cut them in half, if small, use whole.

6. 6

   Add them to the liquor and cook until the edges start to curl.

7. 7

   Drain promptly and stir the oysters into the bread mixture.

No additional tips available.