Oyster Stuffing

• 13 cup bread crumbs or 1/2 c craker crumbs
• 1/2 cup butter melted
• 2 jars oysters
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons mace or nutmeg

1. This classic US turkey stuffing comes from a 1923 edition of the famous Fanny Farmer Boston Cooking-School Cook Book.
2. Oyster stuffings were traditional at the earliest Thanksgiving dinners.
3. Drain the oysters and keep 70 ml of the liquid.
4. Mix the bread and cracker crumbs and add the melted butter, oysters, oyster liquid and seasonings.

bread crumbs, butter, oysters, salt, black pepper, mace

Taken from recipeland.com/recipe/v/oyster-stuffing-216 (may not work)