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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Oyster Stuffing Recipe

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This recipe for Oyster Stuffing is from In the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
2 cups chopped onion
2 cups chopped celery
¼ cup chopped fresh parsley
12 oz. sliced mushrooms
2 14-oz packages Pepperidge Farm Herb Seasoned Stuffing (blended white & wheat bread).
4 cups chicken broth, or as needed (used slightly less than 4 cups)
2 eggs, beaten
1 pint oysters
Directions:
Directions:
1. Melt butter in a skillet over medium heat.
2. Cook onion, celery, mushrooms and parsley in butter, stirring frequently.
3. Spoon cooked vegetables over seasoned stuffing in a very large mixing bowl.
4. Pour in enough broth to moisten, and mix in eggs.
5. Roughly chop oysters and add them with a little of their liquid.
6. Transfer mixture to slow cooker, and cover.
7. Cook on high for 45 minutes, then reduce heat to low, and cook four to eight hours.
Personal Notes:
Personal Notes:
Can do steps 1-3 the night before, and refrigerate overnight.

 

 

 

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