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Categories:Viewed: 33 - Published at: 10 months ago
Ingredients
- 1# loaf of white bread, cut into 1/2" cubes
- 2 cups medium diced Spanish onions
- 1 cup med diced celery
- 1 tbsp chopped garlic
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1/4 tsp ground nutmeg
- 3/4 cup chicken stock
- 1/4 cup milk
- 2 eggs, beaten
- 24 pieces of shucked Bluepoint oysters
Method
- 1) Dry cut bread cubes overnight or toast in a low temp oven until crisp. Melt 1/2 the butter in a medium skillet. Add onions and celery, cooking until onions are translucent about 5 minutes. Add garlic, sage, thyme and nutmeg; cook for 30 seconds more.
- 2) Combine cooked vegetables with bread cubes, parsley, stock, milk and eggs, mixing gently. Fold in Oysters. Season with salt and pepper. This stuffing can be made up to 2 days in advance. If not stuffing into poultry for roasting, transfer mixture to a large oiled baking dish, dot surface with pats of remaining butter. Take a piece of wax paper and lightly oil both sides and place of top of stuffing. Bake in a 350 degree oven until crisp on top and stuffing temperature reaches 160 degrees.
