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Stuffing: New England Oyster Dressing

Source of Recipe

National Fisheries Institute, Arlington, VA.


List of Ingredients

2 Cups celery finely chopped
2 Cups onion finely chopped
1 Cup margarine
1 Teaspoon salt
1 Teaspoon lemon-pepper seasoning
1 Teaspoon poultry seasoning
1 Teaspoon lemon juice
1/4 Teaspoon mace
1/4 Teaspoon dried tarragon
2 Pints fresh oysters with liquor, undrained cut into 1-inch pieces
16 Slices dried bread cubed






Recipe

In large skillet, over medium-high heat, saute celery and onion in margarine until tender. Add salt, lemon-pepper, poultry seasoning, lemon juice, mace, tarragon and oysters in liquor. Reduce heat, cover skillet and simmer 10 minutes or until edges of oysters just begin to curl.
In large bowl, combine oyster mixture and bread cubes. Mix well. Spoon dressing into lightly greased 2-quart casserole dish.
Bake, uncovered, at 325 degrees F for 25 minutes. Serve immediately.

YIELD: 8 Servings