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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I like to try different stuffing recipes each year, and this was on of my all-time favorites. Even my kids liked it. Ingredients:
1 tablespoon vegetable oil |
1 cup chopped celery |
1 cup chopped onion |
8 cups dry stuffing mix, like pepperidge farm herb stuffing mix |
1/4 cup butter, melted |
2 tablespoons chopped fresh parsley |
3 cups oysters, liquid reserved |
3 eggs, beaten 1 1/2 teaspoons salt |
1/4 teaspoon ground black pepper |
1 teaspoon poultry seasoning |
1/2 teaspoon dried thyme |
Directions:
1. Preheat oven to 325
2. Grease a 2 quart casserole dish
3. Heat the oil in a large skillet over medium-high heat
4. Add celery and onion and cook until tender, about 5 minutes
5. Mix in the stuffing and parsley and remove from heat
6. Add the oysters and eggs, and season with salt and pepper, poultry seasoning and thyme
7. Stir in melted butter and enough oyster juice to moisten and mix everything thoroughly
8. Transfer to casserole dish
9. Bake about 45 minutes until top is toasted and knife inserted in center comes out clean
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