Oyster Stuffing
1 loaf Italian bread un sliced
1/2 lb. butter
2 chopped onions
1 stalk celery with leaves chopped
3 T. parsley minced
2 garlic cloves sliced diced
1 tsp. fresh thyme leaves
2 tsps salt or to your taste
black pepper
1 pint oysters with liquid
Crumble bread quite small. Melt butter in a saucepan In a large bowl -add onions �garlic-celery- throw in bread crumbs, add parsley thyme-salt - pepper. Drain oysters-reserving liquid. Heat liquid in a small saucepan to boiling point. If the oysters are large- cut them in half- if small- use whole. Add them to the boiling liquid and cook until the edges start to curl. Drain promptly mix oysters into bread mixture. Stuff bird
This can stuff a 10 to 15 lb. turkey.
