Oyster Stuffing for Poultry from The Picayune's Creole Cook Book by The Times Picayune Publishing Co
All depends upon the size of the fowl. For the ordinary-sized fifteen or sixteen-pound turkey, take
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Ingredients
- 3 Dozen Oysters
- A Quart of Stale Bread, Wet and Squeezed
- A Tablespoonful of Butter
- An Onion, Chopped Very Fine
- A Tablespoonful of Parsley
- A Sprig of Thyme
- A Bay Leaf
- 3 Tablespoonfuls of Sage
- Salt
- Pepper
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