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.