Ingredents:
1 loaf French Bread (soaked &squeezed dry)
4 tbsps. Chopped onions
1 stalk of celery and few leaves
3 cloves garlic, minced
1 egg
pinch of thyme
salt & pepper to taste
1 tbsp. parsley
2 tbsp. green onions (chopped)
1 dozen oysters (or more) plus water; oysters cut in half
Preparation:
Fry bread brown in bacon grease of cooking oil on a high fire. Turn jet low. Add onion, celery, garlic, and thyme. Add a little oyster water and chop mixture with a large cooking spoon until onions are “melted”. Turn jet off and add oysters. Season to taste. Add green onions and parsley. Blend in raw egg. (don’t cook the oysters).Place mixture in bowl or casserole dish and bake at 350º for 45 minutes to 1 hour depending upon oven. The casserole should be covered with seasoned bread crumbs and dots of butter and baked in a covered dish. Crabmeat or fried shrimp may be substituted for the oysters. This stuffing is excellent in chicken, turkey, duck, redfish, eggplant, squash, mirlitons.
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