Oyster Stuffing

Classic oyster stuffing for thanksgiving. Enough for a 14 to 15 pound turkey.

Preheat oven to 400f and toast the bread until golden brown on the middle rack.

Turn into a large bowl.

Meanwhile heat butter until melted and foam subsides.

Add onions and celery and cook about 5 minutes until tender.

Remove from heat and stir in the spices.

Stir in the bread cubes , and drained oysters and toss well , until the stuffing is moist , but not packed together.

Stir in the stock and eggs.

Put in bird while moist , remoisten and adjust spices as necessary.

If cooked in a casserole dish at 350f until heated through with a crust on the outsides , 25 to 40 minutes.

Oyster juice may be used in place of some of the stock.

bread, oyster, butter, celery, onions, fresh parsley, sage, thyme, salt, black pepper, nutmeg, clove, chicken stock, eggs