Wednesday, September 9, 2009

Oyster Stuffing

I am such a traditionalist when it comes to Thanksgiving that I never want to fool around with the menu. I like Sausage Cornbread Stuffing for the turkey, but if I ever chose to experiment I might try this recipe from Seasoned with Grace; My Generation of Shaker Cooking, by Eldress Bertha Lindsay. Making it would remind me of the lovely Canterbury Shaker Village in New Hampshire that we visited when the kids were little.

1/4 cup milk
1/2 cup butter, melted
3 cups bread crumbs, soft
1 pint oysters, chopped
2 - 1/2 tsp. salt
1/2 tsp. pepper

Pour milk and butter over crumbs. Add oysters and seasonings. Spoon the stuffing into the turkey and roast.

Shaker Village, Canterbury, NH

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