Oyster Stuffing for Poultry

Farci d’Huitres

Preparation info
    • Difficulty


Appears in

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 Tablespo


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