Smoked Oyster, Ham and Rye Bread Stuffing
Ingredients
- 2 c finely chopped onion
- 1 c finely chopped celery
- 1 green bell pepper, finely chopped
- 1 stick unsalted butter, plus 2 T if baking separately
- 1/2 pound cooked ham, chopped fine
- 1/2 t dried marjoram
- 3/4 t dried thyme
- cayenne to taste
- 3 3/4 ounce can smoked oysters, drained well and chopped
- 10 slices rye bread, cut into 1/2 inch cubes, toasted, and cooled (8 cups)
- 3/4 c chicken broth if baking separately
Instructions
Cook onion, celery, and bell pepper in 1 stick of the butter, stirring occasionally, moderately low heat, until veggies are soft. Add ham, and cook over moderate heat, stirring occasionally, until ham is lightly browned. Add marjoram, thyme, cayenne, and salt and pepper to taste. Cook for 3 minutes, and add oysters. Put in large bowl, add bread cubes and salt and pepper to taste. Combine stuffing gently. Let cool completely before using to stuff 12-14 lb turkey. To bake separately, follow instructions in 1st recipe.