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| Ingredients | | | 1/3 | cup | bread crumbs, or 1 1/2 c craker crumbs | | | 1/2 | cup | melted butter 2 lg jars of bottled oysters | | | 2 | teaspoon | salt 2 ts pepper | | | 2 | teaspoon | mace or nutmeg | | | | | |
Directions:
| This classic US turkey stuffing comes from a 1923 edition of the
famous Fanny Farmer Boston Cooking-School Cook Book. Oyster
stuffings were traditional at the earliest Thanksgiving dinners.
Drain the oysters and keep 70 ml of the liquid. Mix the bread and
cracker crumbs and add the melted butter, oysters, oyster liquid and
seasonings.
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