Sourdough Oyster Stuffing
5C Sourdough bread, 1/2" cubes, dried
2 eggs, lightly beaten
1 Pint fresh oysters, chopped
2C Sweet Onion, finely chopped
1.5C Celery, finely copped
1.5 C Leeks, chopped
1C Italian Parsely, chopped
1T Garlic, minced
2t Sage and Thyme, minced
12T Butter
Saute all veggies in 8T butter till soft, add garlic and oysters saute 1 minute.
In a bowl combine mixture, bread, eggs and herbs, mix well.
Butter a 9x13 baking dish, put mixture in dish and drizzle with 4T of melted butter (or olive oil).
Bake covered at 350' for 30-45 minutes.
5C Sourdough bread, 1/2" cubes, dried
2 eggs, lightly beaten
1 Pint fresh oysters, chopped
2C Sweet Onion, finely chopped
1.5C Celery, finely copped
1.5 C Leeks, chopped
1C Italian Parsely, chopped
1T Garlic, minced
2t Sage and Thyme, minced
12T Butter
Saute all veggies in 8T butter till soft, add garlic and oysters saute 1 minute.
In a bowl combine mixture, bread, eggs and herbs, mix well.
Butter a 9x13 baking dish, put mixture in dish and drizzle with 4T of melted butter (or olive oil).
Bake covered at 350' for 30-45 minutes.
