1/2 cup diced celery
1/2 cup diced onion
1 bay leaf
1/4 cup butter or margarine
6 cups dry bread crumbs
1 Tbsp minced parsley
3 cups diced oysters
1 tsp poultry seasoning
Salt and pepper
2 well-beaten eggs
1 3/4 cups oyster liquid and milk
- Sauté celery, onion, and bay leaf in butter until golden Remove bay leaf. Add crumbs and parsley. Mix well. Add oysters, seasonings, and eggs stuffs 10 to 12-pound bird.
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