Prep 20 mins
Cook 0 mins
Oysters were so popular in the 19th century that a typical Christmas dinner then might have started with raw oysters or oyster soup, and featured a turkey with oyster stuffing as well.
- 1⁄2 cup unsalted butter
- 2 cups chopped celery & leaves
- 1 cup chopped onion
- 2 cups oysters, in their liquid
- 1⁄4 cup chopped fresh parsley
- 6 cups toasted bread cubes (about 10 slices)
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon dried sage
- 1⁄4 teaspoon dried marjoram
- 1⁄2 lemon
- In a large skillet, melt butter and cook celery and onions over medium heat until softened, about 2 minutes. Stir in oysters with liquor and simmer for 2 minutes or until edges of oysters curl. With slotted spoon, remove oysters and reduce liquid in skillet by cooking over high heat for about 2 minutes or until liquid has evaporated. Remove from heat and stir in parsley.
- In large bowl, combine bread cubes, oysters, vegetable mixture, salt, pepper, sage and marjoram. Let cool.
- Meanwhile, rub turkey inside and out with lemon half and squeeze its juice into the cavities. Stuff neck and body cavities loosely with stuffing and roast turkey. Makes enough stuffing for 12 to 15 lb. turkey.
- Canadian Living Merry Christmas Cookbook.