Thanksgiving 2010

Oyster Stuffing

Makes 2 large pans

Mix

18 – 20 cups of bread crumbs
(used Whole Foods prepped "fresh" bread crumbs - 1.8 lbs by weight)

4 cups fresh parsley (chopped)

4 tablespoons lemon peel (grated)

Cook

1.5 cups olive oil

3 large onions (chopped or food processed)

2 lbs fresh baby spinach (wilted)

2 teaspoons black pepper (freshly ground)

2 teaspoons sea salt

Combine

contents of pan and bowl

Add

2 lbs of fresh oysters (from Albertson & Whole Foods, Henderson), cleaned, drained, and chopped

2 eggs

6 oz. chicken stock

Bake

375 degrees, 1.5 hours, uncovered. (Stir after the first 45 minutes)

Notes

Fill pans with a shallow layer of stuffing. If it’s too thick, it will have to roast longer, and then the oysters will overcook.

Also, it’s hard to time everything to finish at once. If you only have one oven, you may need to roast one pan of stuffing in the toaster oven on toast/bake setting.

[No notes available from 2010 on other recipes]