Eastern Shore of Virginia Christmas Recipes

Oyster Stuffing

An Eastern Shore Christmas Recipe provided by Betty Gordy Schulz, ghote
December 23, 1998

My grandmother and mother got up early and pulled the bread into cubes etc.
I've used Pepperidge Farm Regular Stuffing and used the Cornmeal Stuffing here too, but here's the authentic version, via Williamsburg.

Makes 16 cups

1 c. butter
1 1/2 c. onion, chopped or 1 T. onion powder
1 1/2 c. celery, chopped
2 T. parsley, chopped or pulled apart
1 t. salt
1 t. pepper
2 T. poultry seasoning
16 c. stale bread, cubed and lightly toasted (can use cornbread)
1 quart cold water oysters

Melt butter in large skillet.
Add onion, celery, and parsley & saute until tender. Do not brown.
Add salt, pepper, & poultry seasoning.
Cook over low heat, stirring constantly, for 2 minutes.
Place bread cubes in large bowl.
Add vegetables and stir. (I use a wooden chopstick so it stays light with the stirring).
Reserving the liquid, drain oysters through a sieve or colander, then dry on paper towels.
Chop oysters coarsely. Add to the mixture.
Toss and stir with chopstick.
Add a little of the oyster liquor if dressing is too dry.
Taste for seasoning.
Stuff & truss turkey.
Place leftover stuffing in a buttered casserole.
Bake in oven with the turkey for the last 30 minutes of roasting time.