This recipe was clipped from a magazine then pasted onto a white index card. This one has a bit of decorative effect since the collector used pinking shears to clip this one, must be special :). Date is unknown but I believe it to be from the 1960s or 1970s. Recipe is typed below and there’s a scanned copy as well.
SCALLOPED OYSTER STUFFING
Makes about 10 cups or enough to stuff a 12-pound turkey
1 medium-size onion, diced (1/2 cup)
1 cup thinly sliced celery
1 cup (2 sticks) butter or margarine
2 cans (8 ounces each) oysters
1 cup cream
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
3 packages (3 1/2 ounces each) unsalted soda crackers, coarsely crushed.
- Sauté onion and celery in butter or margarine until soft in a small saucepan; remove from heat.
- Drain liquid from oysters into onion mixture; stir in cream, parsley, salt, and pepper.
- Combine oysters and crackers in a large bowl; drizzle onion mixture over top; toss lightly to mix. Let stand about 5 minutes, or until liquid is absorbed. Cover and chill until ready to stuff into turkey.
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2 Responses to Scalloped Oyster Stuffing – Recipe Clipping
Thank you, thank you I have been searching for this recipe.
You should absolutely try this recipe, if you like oysters you will be in heaven, simply the best. My mother in law has made this for years and my husbands Grandmother before that.
It will become a classic at your family gathering
I can personally attest that this receipe predates the twentieth century. My mother made this dish every Thanksgiving that I car remember from my ealliest childhood (I am 75), and she recalled her mother making it each year from her childhood as well. As I am told, my great grandmother brought the recipe with her from Ireland when she emigrated to America in the 1800’s. Originally, rather than crackers, it was made with dried Irish soda bread. Our children and granchildren continue the tradition ––– making it now in its sixth generation. Happy Thanksgiving!
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