MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tried & Enjoyed Oyster Stuffing
 Categories: Seafood, Breads, Herbs, Vegetables
      Yield: 3 Quarts

      7 oz Arnold's Onion Cubes
           - (1/2 pkg) *
      7 oz Arnold's Sage Cubes
           - (1/2 pkg) *
      1 c  Bread crumbs
      1 lg Onion; chopped chunky
      3 ts Ground sage
      2 ts Parsley flakes
      1 ts Poultry seasoning
           Salt & pepper
      1 lg Egg; slightly beaten
     32 oz Jarred select oysters;
           - cleaned, drained
      2 tb Butter
     28 oz Chicken broth (2 cans)
      1 c  Water
      1 tb Minor's or GFS chicken soup
           - base
      2 c  Oyster stock

  * If Arnold's is not local to you--use what's available. I have
    used Pepperidge Farm, Arrowhead Mills, and even Kraft's
    "Stove Top" seasoned bread cubes to good effect. ~ UDD

  In large bowl, combine the onion bread cubes, sage bread cubes,
  bread crumbs, onion, sage, parsley, poultry seasoning, salt, and
  pepper to taste.

  Mix in the egg. Add oysters and fold lightly with hands.

  In saucepan, heat (do not boil), the butter, chicken broth, water,
  chicken soup base, and oyster stock. Add to stuffing mixture. Pour
  into greased 2 qt baking dish. To avoid mixture from boiling over,
  you may want to use 2 baking dishes.

  Bake in 350°F/175°C oven for 1 hour or until dressing bubbles in
  middle.

  Serve hot, is great as a leftover.

  Yield: 3 Quarts

  Recipe FROM: http://www.recipelink.com

  Uncle Dirty Dave's Kitchen

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