Oyster Stuffing

Makes enough stuffing for a 14 pound turkey

Ingredients:

1 pound loaf of your favorite bread
4 tablespoons butter
1 cup celery, finely chopped
1 1/2 cups onions, chopped
1/4 cup fresh parsley, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg, freshly grated
1 cup chicken stock
1 pint oysters, raw, reserve the juice

Preparation:

Cut the bread into crouton size pieces and toast in a 350 degree F.
oven until lightly browned and dry. Set aside to cool.

In a sauté pan melt the butter and sauté the onions and celery until
soft but not browned and add the herbs and salt and pepper. Remove
from heat.

Put the dried bread into a large bowl and add the sautéed vegetables
and the reserved oyster liquid. Stir to blend.

Add about half of the stock and blend again. Add more stock until the
consistency is just right (a little drier if going into a bird, more
moisture if baking in a pan). When you are happy with the consistency,
add the oysters and blend, being careful not to break them up too
badly. Adjust the seasoning.

If you are going to cook the stuffing in a baking dish, lightly butter
the bottom and sides and cook at 350 degrees F. until just heated
through to at least 145 degrees F.