Oyster Stuffing for Poultry

Name: Oyster Stuffing for Poultry (Farci d’Huitres)
Cuisine: United States
Ingredients: A Bay Leaf; Salt and Pepper to Taste; 3 Tablespoonfuls of Sage; A Sprig of Thyme; A Tablespoonful of Parsley; 3 Dozen Oysters; A Quart of Stale Bread, Wet and Squeezed; An Onion, Chopped Very Fine; A Tablespoonful of Butter

Farci d’Huitres

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

All depends upon the size of the fowl. For the ordinary-sized fifteen or sixteen-pound turkey, take

Ingredients

3 Dozen Oysters
A Quart of Stale Bread, Wet and Squeezed
A Tablespo

Americas
United States
New Orleans

Method

Drain the oysters and reserve the Oyster liquor; wet the stale bread with hot water, squeezing thoroughly. Chop fine the liver and gizzard of the fowl, and put a tablespoonful of butter into the frying pan. Mix in the chopped onions and add the chopped liver and gizzard. As it begins to brown, throw