Grandma Ray'S Oyster Stuffing
- 1 Loaf of High quality bread, crust on and cut into 1 inch cubes
- 1/2 cup Butter
- 2 cups Celery, diced
- 2 cups Onion, diced
- 6 Eggs, slightly beaten
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Flat-Leaf Parsley, coarsely chopped
- Salt, to taste
- 1 teaspoon freshly ground pepper
- 1 cup pecans, toasted and chopped
- 3-4 cups Homemade Chicken Stock
- 1 pint, fresh oysters
- Cube bread and allow to sit for several days to get stale. (Alternately, toast in 200 degree oven until slightly brown) In skillet, melt butter. Saute onions and celery until translucent. Add to bread mixture. Add beaten eggs, parmesan cheese, chopped parsley, pecans, salt and pepper. Mix well. Add 3 cups of chicken stock and stir to moisten all. If needed, add more stock until mixture is very moist. Add oysters and stir gently. Turn into greased casserole dish and bake, uncovered for 40 minutes at 350 degrees
quality bread, butter, celery, onion, eggs, parmesan cheese, flatleaf parsley, salt, freshly ground pepper, pecans, chicken, fresh oysters
Taken from food52.com/recipes/1460-grandma-ray-s-oyster-stuffing (may not work)