Stuffing Recipes

1 (2 ounce) packet onion soup mix
1 cup water
1 teaspoon poultry seasoning
1/2 cup butter
1/2 cup celery, diced
1/2 cup onions, diced (optional)
8 cups bread, cubes

8 cups
20 mins prep

1. Saute celery and onion (if using) in butter.
2. Bring soup mix and water to a boil. Simmer 5 minutes. Stir in poultry seasoning, butter, celery and onion.
3. Add this mixture to the bread cubes; toss together.
4. Let stand in a warm place, covered.
5. Stir occasionally.
6. Stuff the bird when you are ready.
7. Stuffing can also be put in a slow cooker if you are not going to stuff the bird.Grease crockpot; add stuffing; set on low for 3-4 hours.

1 lb bread, including crusts (10 cups packed and cubed)
1 pint oysters, raw
4-8 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4-1/2 cup fresh parsley, minced
1 tablespoon sage, minced
1 tablespoon thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon cloves, ground
1 cup chicken stock
2 large eggs, well beaten (optional)

8 servings
10 mins prep

1. preheat oven to 400, and toast the bread until golden brown on the middle rack. turn into a large bowl.
2. meanwhile heat butter until melted and foam subsides. add onions and celery and cook about 5 min until tender.
3. remove from heat and stir in the spices.
4. 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 350 until heated through with a crust on the outsides, 25 to 40 min.
5. oyster juice may be used in place of some of the stock.

1 lb bread, including crusts (10 cups packed and cubed)
1 pint oysters, raw
4-8 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4-1/2 cup fresh parsley, minced
1 tablespoon sage, minced
1 tablespoon thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon cloves, ground
1 cup chicken stock
2 large eggs, well beaten (optional)

8 servings
10 mins prep

1. preheat oven to 400, and toast the bread until golden brown on the middle rack. turn into a large bowl.
2. meanwhile heat butter until melted and foam subsides. add onions and celery and cook about 5 min until tender.
3. remove from heat and stir in the spices.
4. 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 350 until heated through with a crust on the outsides, 25 to 40 min.
5. oyster juice may be used in place of some of the stock.