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Oyster Stuffing for Poultry (Farce d'Huitres)

Dear Chef Reese;

I am looking for a recipe for Creole stuffed bread and turkey dressing. Thank you for your time and attention.

James Frazier

Dear James;

The Creoles claim that oysters, eggs, chestnuts, or truffles are the only elegant dressings for poultry or game.

3 doz. oysters
1 pint oyster water (water drained from the oysters)
1 quart stale bread - wet and squeezed
1 tablespoon butter
1 tablespoon parsley
1 sprig thyme
1 bay leaf
2-3 toes of garlic
1 onion, chopped fine
3 tablespoons sage
2 tablespoon Maison Louisianne Creole Spices
Salt, pepper to taste

Always cook outside the fowl. 

Drain the oysters. 

Wet stale bread with hot water and squeeze thoroughly. 

Chop the liver and gizzard of the fowl. 

Mix bread with Maison Louisianne Creole Spices and sage. 

Put a tablespoon of butter in frying pan.  Mix in onion, garlic, and add liver and gizzard. 

As it begins to brown, throw in the chopped herbs, then add the bread, which has been mixed well and seasoned with the Creole Spices and sage. 

Add teaspoon of butter, stir, and blend well. 

Now add a pint or so of oyster water.  As it  reduces, mix in the oysters. 

Stir 3-4 minutes. 

Remove from heat. 

Bake in Pyrex dish at 350 F for 25 minutes covered.