Stuffed Oysters
Yield
6 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sausage
|
|
| 1 | pint |
oysters
drained, chopped |
*
|
| ½ | cup |
parsley leaves
chopped |
|
| 4 | slices |
white bread
|
|
| 4 | tablespoons |
butter
|
|
| 12 | each |
oysters
shelled, cleaned, boiled |
|
| ½ | cup |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sausage
|
|
| 473 | ml |
oysters
drained, chopped |
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 4 | slices |
white bread
|
|
| 6E+1 | ml |
butter
|
|
| 12 | each |
oysters
shelled, cleaned, boiled |
|
| 118 | ml |
scallions, spring or green onions
|
|
Directions
Brown sausage in a lightly greased frying pan.
Add oysters, parsley and green onion.
Cook 10 minutes. Stir in crumbled bread, butter and ½ cup of lemon juice.
Add some oyster juice if stuffing is not moist enough.
Stuff into clean oyster shell.
Bake in a shallow pan at 250 degrees for 30 minutes.
