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Holiday Oyster Dressing

Celebrate Thanksgiving with this fantastic Apalachicola Bay Oyster dressing recipe!

Ingredients

1 12-ounce container Apalachicola Bay oysters
1/2 cup Florida celery, chopped
1/2 cup Florida onion, chopped
1/4 cup butter
4 cups day-old bread cubes
1 tablespoon fresh Florida parsley, chopped
1 teaspoon sage
1/2 teaspoon salt
1/8 teaspoon poultry seasoning
1/8 teaspoon pepper

Preparation
Preheat oven to 325 degrees F. Drain oysters; reserve liquor. Remove any remaining shell particles. Chop oysters. Cook celery and onion in butter until tender. Add oysters and oyster liquor to vegetables; cook for 10 minutes. Combine oysters, cooked vegetables, bread cubes and seasonings in a large bowl; mix thoroughly. If stuffing seems dry, moisten with additional oyster liquor. Bake dressing in a greased casserole for 30 minutes or use for poultry stuffing.

Yield
Stuffing for a 4-pound ready-to-cook bird, or 5 cups

Stuffing for poultry
For 5-9 pound bird 2 times stuffing recipe
For 10-15 pound bird 3 times stuffing recipe
For 16-20 pound bird 4 times stuffing recipe
For 21-25 pound bird 5 times stuffing recipe

Nutritional Value Per Serving
Calories 380, Calories From Fat 110, Total Fat 13g, Saturated Fat 6g,Cholesterol 50mg, Total Carbohydrate 52g, Protein 13g

Receipe courtsey of http://www.fl-seafood.com

Posted on Nov 14, 2016 at 9:08 AM

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Salty burlap bags full of Apalachicola Bay oysters are a Franklin County icon. Earthy, unpretentious, yet strong and resilient, burlap symbolizes much of what Franklin County embodies in its people, places and culture.
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