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Oyster Stuffing (VRP 007)

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Oyster StuffingOyster Stuffing

Oyster Stuffing Recipe Card Front

Front of the Oyster Stuffing recipe card.

Oyster Stuffing

Oyster Stuffing Recipe Card Back

Back of the Oyster Stuffing recipe card.

COOK’S NOTES

  • Makes enough to stuff a 10 – 12-pound turkey
  • Oyster liquor is the fluid that is inside the oyster shell upon opening.
  • Bottled clam juice, bottled seafood broth, or equal parts chicken broth and water can be used as a substitute.
  • Be aware that the saltiness can vary and you may need to omit salt called for in the recipe.

Vintage Recipe Box 007

There are lots of fun recipes to read in the box this recipe for Oyster Stuffing was with.

Click here to read the history of VRP007 recipe box from Morrow County, Ohio and click here to view all the VRP007 Vintage Recipe Box Recipes.

More Vintage Recipes

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Oyster Stuffing Recipe

Oyster Stuffing

Oyster Stuffing

Ingredients

  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1 bay leaf
  • 1/4 cup butter or margarine
  • 6 cups dry bread crumbs
  • 1 tablespoon parsley, chopped
  • 3 cups raw oysters, chopped
  • 1 teaspoon poultry seasoning
  • salt and pepper
  • 2 eggs, beaten
  • 1 3/4 cups oyster liquor and milk

Instructions

  1. Cook celery, onion, and bay leaf in butter until tender but not brown
  2. Discard bay leaf
  3. Add crumbs and parsley to butter mixture
  4. Mix thoroughly
  5. Add oysters and seasonings
  6. Add eggs
  7. Add enough of the liquid mixture to moisten

Oyster Stuffing

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