Oyster Dressing - LOAVES OF DAY OLD

Method

• CHOP ALL SEASONING AND COVER WITH WATER AND COOK OVER MEDIUM HEAT
• UNTIL TENDER (ABOUT 15 MINUTES). REMOVE FROM HEAT AND SET ASIDE.
• DRAIN OYSTERS, RESERVING LIQUID; MAKE SURE THERE ARE NO SHELLS STILL IN
• OYSTERS; WITH HAND, SQUEEZE OYSTERS TO BREAK UP; ADD TO LARGE BOWL.
• BREAK APART FRENCH BREAD INTO LARGE CHUNKS AND PUT IN COLANDER AND
• WET THOROUGHLY WITH WATER. SQUEEZE, WITH HANDS, ALL EXCESS WATER
• OUT OF BREAD. BREAK APART AND PUT INTO BOWL WITH OYSTERS. ADD
• STUFFING MIX.
• ADD SEASONINGS TO BREAD AND OYSTERS (SAVING LIQUID)
• ADD SALT, PEPPER AND CRUSHED RED PEPPER TO TASTE; ADD BEATEN EGGS
• AND SOME OF THE OYSTER LIQUID (ABOUT 1/4 CUP); STIR COMPLETELY.
• MELT ONE STICK OF MARGARINE IN SKILLET OVER MEDIUM HEAT; ADD (BY
• LARGE SPOONFUL) THE DRESSING MIXTURE UNTIL ALL IN SKILLET. COOK OVER
• MEDIUM LOW HEAT STIRRING VERY OFTEN TO PREVENT STICKING. THIS WILL
• TAKE APPROXIMATELY TWO TO THREE HOURS. DURING COOKING, ADD OYSTER
• LIQUID, OR SEASONING LIQUID. AS DRESSING STARTS TO BECOME DARK BROWN,
• I USUALLY ADD PATS OF MARGARINE ON THE TOP AND JUST LET IT MELT INTO
• THE DRESSING. ALL OF THIS IS FOR MOISTNESS. YOU HAVE TO BE CAREFUL OR
• IT WILL DRY OUT.
• NOTE: YOU MAY NEED TO LET THE DRESSING STICK SOMEWHAT ON THE
• BOTTOM OF THE SKILLET TO GIVE YOU THE DESIRED COLOR AND DONENESS.
• IT'S ALL RIGHT TO SCRAPE THE SKILLET BOTTOM OFTEN TO REMOVE THIS
• COATING.