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    Oyster Stuffing


    Source of Recipe


    Aunt Saunny

    1 cup onion, chopped
    1/2 cup celery, chopped
    1/4 cup margarine
    1 pint oysters, fresh or canned, drained
    1 tablespoon dried parsley
    1 package (8 ounces) herb-seasoned stuffing cubes
    1/2 cup hot water
    1/2 cup light cream or evaporated milk

    In a 3-quart saucepan, sauté onions and celery in margarine until soft. Stir in oysters, parsley, stuffing cubes, water and cream and mix thoroughly. Stuff in turkey or chicken cavity and roast according to your usual method. Or place in greased 2-quart casserole and bake, covered, at 350 degrees for 30 minutes.
 

 

 

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