- 1 pint oysters with their liquor
- 8 tablespoons butter
- 2 cups finely chopped onion
- 1 ½ cups finely chopped celery with a few chopped leaves included
- 1 cup chopped green peppers
- 1 tablespoon finely minced garlic
- 1 teaspoon chopped fresh thyme or half the amount dried
- 5 cups fine fresh bread crumbs
- 1 cup finely chopped parsley
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2 eggs, lightly beaten
- 4 tablespoons butter, approximately, plus butter for greasing the dish
- Preheat the oven to 350 degrees.
- Drain the oysters and cut them in half. Reserve the liquor.
- Heat the butter in a large heavy skillet and add the onion, celery, green pepper, garlic and thyme. Cook, stirring, until wilted, about five minutes. Add the reserved oyster liquor and cook about 10 minutes, stirring often.
- Add the oysters and stir. Cook about five seconds. Remove from the heat. Add the bread crumbs, parsley, salt, pepper and eggs. Blend well. Let cool.
- Stuff and roast the turkey (see accompanying box). Butter a baking dish and add any leftover stuffing. Dot the top with about four tablespoons of butter and place in the oven. Bake about 30 minutes. Serve the separate stuffing with the carved turkey.