Oyster Dressing

• 1 QUART RAW OYSTERS (WITH LIQUID)
• TWO (2) LOAVES OF DAY OLD FRENCH BREAD
• 1/2 PACKAGE PEPPERIDGE FARM STUFFING MIX (PLAIN)
• 2 BUNCHES OF GREEN ONIONS
• 6 STALKS OF CELERY
• 2 BELL PEPPERS
• 1 LARGE YELLOW ONION
• 1 POD GARLIC
• 1 LB MARGARINE (STICKS)
• 2 LARGE EGGS
• SALT, PEPPER, CRUSHED RED PEPPER FLAKES

1. CHOP ALL SEASONING AND COVER WITH WATER AND COOK OVER MEDIUM HEAT
2. UNTIL TENDER (ABOUT 15 MINUTES). REMOVE FROM HEAT AND SET ASIDE.
3. DRAIN OYSTERS, RESERVING LIQUID; MAKE SURE THERE ARE NO SHELLS STILL IN
4. OYSTERS; WITH HAND, SQUEEZE OYSTERS TO BREAK UP; ADD TO LARGE BOWL.
5. BREAK APART FRENCH BREAD INTO LARGE CHUNKS AND PUT IN COLANDER AND
6. WET THOROUGHLY WITH WATER. SQUEEZE, WITH HANDS, ALL EXCESS WATER
7. OUT OF BREAD. BREAK APART AND PUT INTO BOWL WITH OYSTERS. ADD
8. STUFFING MIX.
9. ADD SEASONINGS TO BREAD AND OYSTERS (SAVING LIQUID)
10. ADD SALT, PEPPER AND CRUSHED RED PEPPER TO TASTE; ADD BEATEN EGGS
11. AND SOME OF THE OYSTER LIQUID (ABOUT 1/4 CUP); STIR COMPLETELY.
12. MELT ONE STICK OF MARGARINE IN SKILLET OVER MEDIUM HEAT; ADD (BY
13. LARGE SPOONFUL) THE DRESSING MIXTURE UNTIL ALL IN SKILLET. COOK OVER
14. MEDIUM LOW HEAT STIRRING VERY OFTEN TO PREVENT STICKING. THIS WILL
15. TAKE APPROXIMATELY TWO TO THREE HOURS. DURING COOKING, ADD OYSTER
16. LIQUID, OR SEASONING LIQUID. AS DRESSING STARTS TO BECOME DARK BROWN,
17. I USUALLY ADD PATS OF MARGARINE ON THE TOP AND JUST LET IT MELT INTO
18. THE DRESSING. ALL OF THIS IS FOR MOISTNESS. YOU HAVE TO BE CAREFUL OR
19. IT WILL DRY OUT.
20. NOTE: YOU MAY NEED TO LET THE DRESSING STICK SOMEWHAT ON THE
21. BOTTOM OF THE SKILLET TO GIVE YOU THE DESIRED COLOR AND DONENESS.
22. IT'S ALL RIGHT TO SCRAPE THE SKILLET BOTTOM OFTEN TO REMOVE THIS
23. COATING.

loaves of day old, mix, bunches of green onions, stalks of celery, bell peppers, garlic, margarine, eggs, salt

Taken from www.epicurious.com/recipes/member/views/oyster-dressing-50058300 (may not work)