- 3/4 cup butter or margarine
- 1 cup onion (finely chopped)
- 3/4 cup celery with leaves (finely chopped)
- 1 pint small oysters (drained and chopped reserve the juice if preferred)
- 1 tablespoon chicken seasoning
- 1 teaspoon salt, in order to taste
- 1/2 teaspoon pepper
- 1/4 cup parsley (chopped)
- ten to twelve cups breadcrumbs (day old and softened)
- 1/2 to at least one cup low sodium chicken broth or stock or part oyster liquid
- 2 eggs (beaten)
Making ItGather the components.
Melt the butter inside a large skillet over medium heat add onion and celery. Prepare, stirring for 5-10 minutes.
Add some oysters, chicken seasoning, salt, pepper, and parsley and prepare for the next a few minutes.
Add some breadcrumbs and 1/2 cup of chicken broth stir to combine ingredients. Taste and adjust the seasonings.
Add some beaten eggs and blend well, adding more broth to moisten, if required.
To stuff a poultry, fill the cavity loosely using the stuffing mixture. Before you take the poultry in the oven, make certain the middle of the stuffing has arrived at the minimum safe temperature of 165 F. The poultry might test done, but when there's stuffing within the bird, it ought to be checked.
To prepare the stuffing individually, heat the oven to 350 F.
Spray a shallow baking dish with nonstick cooking spray or butter it gently. Pack the stuffing mixture in to the baking dish.
Cover with foil and bake for half an hour. Uncover and bake for twenty five to half an hour longer, or before the stuffing registers a minimum of 160 F.