Oyster Stuffing

Name: Oyster Stuffing
Ingredients: 3 cups Stale bread crumbs (Use day-old bread, pulsed in a food processor.); 0.5 cup Melted butter; 0.5 tsp Salt (Or to taste); 0.25 tsp Black pepper (Or to taste); 0.25 tsp Onion juice (About ¼ of a small onion, grated and squeezed); 1 pint Oysters (Fresh oysters, shucked and drained)

A classic oyster stuffing recipe, perfect for poultry or as a side dish. This modernized version provides clear instructions and ingredient measurements for a delicious and easy-to-make stuffing.

Ingredients

3 cups Stale bread crumbs (Use day-old bread, pulsed in a food processor.)
0.5 cup Melted butter
0.5 tsp Salt (Or to taste)
0.25 tsp Black pepper (Or to taste)
0.25 tsp Onion juice (About ¼ of a small onion, grated and squeezed)
1 pint Oysters (Fresh oysters, shucked and drained)

Instructions

1In a large bowl, combine the stale bread crumbs, melted butter, salt, pepper, and onion juice. Mix well to ensure the bread crumbs are evenly coated with butter and seasonings.
2Gently fold in the cleaned and drained oysters into the bread crumb mixture. Be careful not to overmix, as this can break down the oysters.
3To bake as a side dish: Preheat oven to 350°F (175°C). Transfer the oyster stuffing to a greased baking dish. Bake for 25-30 minutes, or until golden brown and heated through. To stuff poultry: Loosely stuff the oyster mixture into the cavity of the bird just before roasting. Do not overstuff. Roast the bird according to its size and weight.