Oyster Stuffing

By Molly O’Neill

Published November 12, 1994

Total Time
2 minutes
Rating
4(18)
Comments
Read comments

Featured in: Begging for Crumbs

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About eleven cups

  • 1 recipe herb bread stuffing, omitting chicken broth (see recipe)

  • 1 pint shucked oysters, with liquid

  • Dash of Tabasco sauce

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 147 milligrams cholesterol; 365 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 24 grams fat; 175 milligrams sodium; 32 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Make the stuffing and toss in the oysters, their liquid and Tabasco sauce. Finish as in recipe.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
18 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.