2 large onions (chopped)
½ C fresh parsley
2 C celery (chopped)
6-10 cloves garlic (minced)
2 bunches (½ C) green onions(chopped)
½ TSP thyme (to taste)
½-1 gallon oysters (and their water)
Salt and pepper to taste
3 loaves stale french bread or bags of stuffing bread
1-2 TBS olive oil (for sauté)
Temperature: 350
Soak bread (from bags or loaves) in oyster water. Squeeze as dry as possible (bread is soft and formless). Chop oysters finely in Cuisinart or blender. Sauté till cooked then set aside. Reduce the resulting fluid to ¼ volume. Sauté onion and garlic. Add celery and green onion stir fry till soft and blended. In a large pot, mix soaked bread and vegatables. Add cooked oysters and reduced oyster water. Add parsley, thyme, 2 TSP salt and ½ TSP pepper to start. Mix well using your hands. Add bread crumbs from 4th loaf or chicken stock (or oyster water) to adjust consistency (soft and moist – not wet). Stuff in poultry or bake in a pan.