Saturday, August 10, 2019

Oyster Stuffing

Cooked cornbread, crumbled
1 large onion
1 bunch of green onions
2 cloves minced garlic
4 stalks chopped celery
1 loaf French bread, dried out a little
1 pint oysters (reserve juice), chopped fine
4 eggs
salt and pepper to taste

Combine.  Stuffing should be moist before cooking.  Season to taste.  Place in large baking dish and bake at 350 for one hour

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