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Full Online Book HomeLearning KitchenFishandseafood - Oyster Stuffing
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Fishandseafood - Oyster Stuffing Post by :cashplan Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2611

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Fishandseafood - Oyster Stuffing

1 loaf white bread, unsliced
1/2 pound butter or margarine
2 chopped onions
1 stalk celery with leaves, chopped
3 tablespoons parsley, minced
1 teaspoon fresh thyme leaves
2 teaspoons salt
freshly ground black pepper
1 pint oysters with liquid


Crumble the bread quite small. Melt the butter in a saucepan and add the onions and celery; cook until the onions are soft and beginning to show color. Stir in the bread crumbs, add the parsley and thyme, salt and pepper.

Drain the oysters, reserving the liquor, and heat the liquor to the boiling point. If the oysters are large, cut them in half, if small, use whole. Add them to the liquor and cook until the edges start to curl. Drain promptly and stir the oysters in a casserole dish for 45 minutes at a 375 degree oven. Cover loosely and uncover the last 10 minutes.
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2 Tbl. flour 1/2 tsp. salt dash white pepper 2 Tbl. water 1 quart of scalded milk 1 pint of oysters Combine first 4 ingredients to make a paste. Stir into 1 pint of oysters and their liquor. Simmer over low heat until the edges curl. Then pour into 1 quart scalded milk. Remove from heat; cover; let stand 15 minutes. Have dishes hot. Drop in some butter. Reheat stew briefly - serve piping hot. Sprinkle with paprika. Serves 4-6, depending on whether it is for dinner or used as a starter.
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