- 1 stick unsalted butter
- 4 cups onions, chopped finely
- 1 cup celery, chopped finely
- 1 cup green onions, sliced finely
- 6 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 6 dozen oysters, liquid reserved
- 1 cup turkey drippings ( or chicken stock)
- 1 teaspoon poultry seasoning
- 1 teaspoon old bay
- 1/2 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cups day old bread
- 1 egg, lightly beaten
- In a large skillet melt butter over medium heat.
- Sauté onions, celery, and green onions for 5 minutes or until tender.
- Add parsley and garlic and cook for 1 minute longer.
- Gradually stir in chopped oyster with a little of the liquid and turkey drippings.
- Cook oysters over medium high heat for 4 minutes while continuing to stir.
- Add poultry seasoning, old bay seasoning, dried thyme, black pepper and salt.
- Lower the heat and cover to simmer the mixture for 5 minutes.
- Remove the skillet from the heat and gradually stir in the crumbled up bread.
- Continue to add bread until most the of liquid has been absorbed. and the mixture has a semi moist consistency.
- Once you have a semi moist consistency allow the mixture to cool then quickly stir in the egg.
- Transfer the mixture to a buttered casserole dish and bake for 25 minutes uncovered at 375 degrees.