Fanny Farmer Oyster Stuffing
A scrumptious type of stuffing made with oysters and bread crumbs that can be served as a side or used with that succulent turkey for Thanksgiving.
Yield
4 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
bread crumbs
or 1/2 c craker crumbs |
|
| ½ | cup |
butter
melted |
|
| 2 | jars |
oysters
|
*
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
black pepper
|
|
| 2 | teaspoons |
mace
or nutmeg |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
bread crumbs
or 1/2 c craker crumbs |
|
| 118 | ml |
butter
melted |
|
| 2 | jars |
oysters
|
*
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
|
|
| 1E+1 | ml |
mace
or nutmeg |
|
Directions
This classic US turkey stuffing comes from a 1923 edition of the famous Fanny Farmer Boston Cooking-School Cook Book. Oyster stuffings were traditional at the earliest Thanksgiving dinners.
Drain the oysters and keep 70 ml of the liquid.
Mix the bread and cracker crumbs and add the melted butter, oysters, oyster liquid and seasonings.
