| Ingredients | |||
| 1/3 | cup | bread crumbs, or 1 1/2 c craker crumbs | |
| 1/2 | cup | melted butter 2 lg jars of bottled oysters | |
| 2 | teaspoon | salt 2 ts pepper | |
| 2 | teaspoon | mace or nutmeg | |
Directions: | |||
| This classic US turkey stuffing comes from a 1923 edition of the famous Fanny Farmer Boston Cooking-School Cook Book. Oyster stuffings were traditional at the earliest Thanksgiving dinners. Drain the oysters and keep 70 ml of the liquid. Mix the bread and cracker crumbs and add the melted butter, oysters, oyster liquid and seasonings. | |||
Newer recipes items:
- Pork Chop and Corn Stuffing Bake
- Pork &Amp; Corn Stuffing Bake
- Pork & Corn Stuffing Bake
- Passover Stuffing with Chestnuts and Mushrooms
- Oyster Stuffing Enough For a 10-15 Lb Turkey
Older recipes items:
- Old World Walnut Stuffing
- Mushroom Stuffing [For 12-Pound Turkey]
- Mushroom Bacon Stuffing
- Dixie Belle Stuffing [For a 12-Pound Turkey]
- Cranberry Cornbread Stuffing
