"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mark's Oyster Stuffing Recipe

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This recipe for Mark's Oyster Stuffing, by , is from Celebrating The Seasons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elli Gilbert
Added: Sunday, April 20, 2008


1 loaf of French bread
1 package of Hawaiian bread rolls
1 onion
2 celery stalks
4 cloves garlic
1 stick butter
2 cups half and half
1 package real bacon-bits
.5 cup chicken broth
Parmesan cheese
16 oz. fresh oysters (feel free to add more)
Fresh herbs (sage, thyme, oregano, etc)

Cut or tear apart bread and rolls into bite sized pieces. Put single layer on baking sheet and season with salt, pepper, and any other dry seasoning you want. Toast in 400 oven until they become croutons. Transfer all of the croutons into a baking dish.
In a skillet cook onion, garlic and celery in 2 tbs. of butter. Once they are tender, add the rest of the butter, the bacon bits and the fresh herbs. Stir in the half and half, chicken broth and pour over the croutons. Fold the liquid mixture and the fresh oysters throughout. Donít be afraid of breaking up the oysters, you donít want big chunks anyway.
Sprinkle some Parmesan cheese on top and bake at 350ļ for 40 minutes.

Personal Notes:
Personal Notes:
This recipe began as a friendly cook-off between Elli and Mark to decide which stuffing would become their Thanksgiving tradition. It was a close call, but thereís a reason why Markís made it into print.




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