Oyster Stuffing

• 6 tablespoons chicken fat (or more, to taste)
• 1/2 cup celery, chopped
• 4 scallions, chopped
• Crushed savory, to taste
• 1 pint shucked oysters, with liquid
• Salt, white pepper and red pepper, to taste
• 3 to 4 cups cubed day-old white bread
• 1/2 cup chopped parsley

1. Heat the chicken fat in a deep skillet, add the celery, scallions and savory and saute for a few minutes.
2. Add the oysters with their liquid and saute briefly until their edges curl.
3. Add salt, white pepper and red pepper to taste.
4. Turn off the heat, add the bread cubes and parsley, and toss the mixture thoroughly.
5. Adjust the seasonings and stuff and truss the chicken.

chicken, celery, scallions, oysters, salt, white bread, parsley

Taken from cooking.nytimes.com/recipes/55 (may not work)