Oyster Stuffing for Poultry

Farci d’Huitres

Preparation info

  • Difficulty


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


  • 3 Dozen Oysters
  • A Quart of Stale Bread, Wet and Squeezed
  • A Tablespoonful of Butter
  • An Onion, Chopped Very Fine
  • A Tablespoonful of Parsley
  • A Sprig of Thyme
  • A Bay Leaf
  • 3 Tablespoonfuls of Sage
  • Salt and Pepper to Taste


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 in the chopped herbs, and then add the bread which has been mixed well and seasoned with the chopped sage. Mix well. Add to this one tablespoonful of butter and stir, blending all thoroughly. Now add the pint or so of Oyster liquor, and as it is reduced mix in the Oysters. Stir for three or four minutes and take off and dress the fowl. This Dressing is highly recommended.