1-1/2 cups chopped onions
1-1/2 cups chopped celery
2 tablespoons chopped parsley
1 cup butter
2 tablespoons poultry seasoning
1 tsp. salt
3/4 tsp. pepper
16 cups day old bread cubes, light toasted in skillet
1 quart shucked oysters, drained (reserve liquid)
How to make this recipe:
In large heavy skillet sauté onion, celery and parsley in butter until tender but not brown. Add seasonings. Stir over low heat for 2 minutes. Place bread cubes in large bowl; stir in sautéed vegetables. Chop oysters coarsely. Toss gently with bread mixture. Add some reserved oyster liquid if dressing seems dry. Notes: Note: This recipe can be used to stuff any poultry you may be serving for the holidays, or you can bake it for 30-45 minutes in a casserole dish. I would be sure to add a little extra moisture to each one if you do this since it won't have the juices from the poultry. Be sure to cover the casserole dish as it's baking.
Makes 16 cups, enough for a 14 to 16 pound turkey.
Recipe from: Brenda Hyde - Seeds of Knowledge
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