Oyster stuffing...a great way to feed those who do not like the traditional in the bird variety ... It is a tradition in my wife's family who come from the south of France... When I took over the Thanksgiving cooking I had to learn how to make it... Quite simple... Bread cubes, one egg, fresh oysters, cream, the juice of a lemon, fresh thyme, salt, pepper ... Bake in porcelain souffle dish for 40 minutes at 350

John Hessler

wash dc