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Quiche Custard
Bechamel Sauce
Spinach Dip
Garlic Herb Butter
Matzo Balls
Pepper Dressing
Beer BBQ Sauce
Beer Batter
Pepper Relish
Pear Pepper Relish
Apricot Pepper Jelly
Herb Dip or Dressing
Honey'd Holiday Mix
Cranberry Sauce
Cranberry Salsa
Cranberry Vinegar
Bread Stuffing
Oyster Stuffing
Wild Rice Stuffing
Turkey Stuffing
Walnut Stuffing
Matza Stuffing
Oyster Stuffing


      1 loaf white bread, unsliced
      1/2 pound butter or margarine
      2 chopped onions
      1 stalk celery with leaves, chopped
      3 tablespoons parsley, minced
      1 teaspoon fresh thyme leaves
      2 teaspoons salt
      freshly ground black pepper
      1 pint oysters with liquid


    Crumble the bread quite small. Melt the butter in a saucepan and add the onions and  celery; cook until the onions are soft and beginning to show color. Stir in the bread  crumbs, add the parsley and thyme, salt and pepper. Drain the oysters, reserving the  liquid. Heat the liquid in a small saucepan, to the boiling point. If the oysters are  large, cut them in half, if small, use whole. Add them to the boiling liquid and cook  until the edges start to curl. Drain promptly and stir the oysters into the bread mixture.

    This can stuff a 10 to 15 lb. turkey.

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