Title: Oyster Stuffing
Categories: Poultry Stuffing Ceideburg
Yield: 1 Servings

1 1/3	c	Bread crumbs
		I 1/2 cups cracker crumbs
1/2	c	Melted butter
2	lg	Jars of bottled oysters
2 1/2	ts	Salt
1/2	ts	Pepper
1/2	ts	Mace or nutmeg.
		Fresh from Oz, a golden oldie.

This classic US turkey stuffing comes from a 1923 edition of the famous Fanny Farmer Boston Cooking-School Cook Book. Oyster stuffings were traditional at the earliest Thanksgiving dinners.

Drain the oysters and keep 70 ml of the liquid. Mix the bread and cracker crumbs and add the melted butter, oysters, oyster liquid and seasonings.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

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