Ingredients
- 2 bottled oysters
- 1/2 c craker crumbs
- 1/2 cup melted butter
- 3/8 cup bread crumbs
- 2 teaspoon salt
- 2 ts pepper
- 2 teaspoon mace
This classic US turkey stuffing comes from a 1923 edition of thefamous Fanny Farmer Boston Cooking-School Cook Book. Oysterstuffings were traditional at the earliest Thanksgiving dinners.
Drain the oysters and keep 70 ml of the liquid. Mix the bread andcracker crumbs and add the melted butter, oysters, oyster liquid andseasonings.
