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Oyster Stuffing

• This was a tradition holiday stuffing for us, both Thanksgiving and Christmas while we were growing up. Over the years the recipe has changed. This is the current version.
• Stuff your turkey or fish or just bake up a pan of stuffing on the side.
• When buying shucked  oysters, buy from a bulk container as opposed to the 8 ounce pre packed jars that have quite a bit of water added which dilutes the flavor. You can also shuck your own but it is not as economical.
• In this evolving recipe, you can omit flavors that you don't like or even add other ingredients of your own.
  

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Ingredients

• 1 loaf crusty bread, about 1 pound, cubed
• 1 pound raw shucked oysters with juice
• 6 tablespoons butter
• 1 cup celery, finely chopped
• 2 cups sweet onions, finely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 tablespoon fresh sage, minced
• 1 tablespoon fresh thyme, minced
• 1 tablespoon orange zest
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg, fresh ground preferred
• 1 cup lobster or shrimp stock
• 1 egg, well beaten
• 1/2 cup walnuts, chopped
• 1/2 cup dry cranberries
  
     

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Directions