The Weird and The Wacky Meet

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Easy Oyster Stuffing

Are you tired of boxed stuffing on Thanksgiving?  Are you looking for an easy replacement that actually tastes good but doesn’t require much additional work?  If you said yes, this recipe is for you.  It’ll take that boxed stuffing and build on it, so you can pretend you started from scratch, even when you didn’t.

2 cans fresh shucked oysters, in their juice

3 boxes corn bread stuffing

6-8 strips bacon

1 shallot, finely chopped

1/2 onion, finely chopped

2 stalks of celery, sliced

6 cloves of garlic, finely chopped

1 large can of sliced olives

Sage, basil, pepper or any other herbs you happen to find delicious, chopped.

1.  Drain the oysters, but reserve the juice.

2.  Prepare the stuffing according to the stove top directions on the box, only replace some of the water     with the juice from the oysters.

3.  Fry up the bacon until it’s nice and crispy.  Remove the bacon from pan and place on some paper towels to dry.  Do not drain the bacon fat from the pan.

4.  In the same pan, sauté the shallots, onions and celery until they are translucent.  Add the garlic and olives and sauté for a few more minutes.

5.  Add the oysters to the sauté pan and do not let them cook for more than two minutes.

6.  Combine the ingredients in the sauté pan with the cooked stuffing.  Crumble in bacon and any herbs or seasoning you want to add.  Fold them together gently.

7.  Spread the entire mixture over a large flat baking pan, place it in the oven at 350 for about ten minutes or until the top is crispy.

8.  Serve and enjoy!

 

Copyright 2003

Not the original graphic

By Amanda Evans

Date: 11/20/03