Liver and Gizzard chopped
3 dozen oysters chopped
3 large onions chopped
1 tablespoon parsley chopped
1 tablespoon thyme
Bay leaf
½ loaf stale bread
Drain oyster of liquor and use to moisten bread which should be squeezed after until quite dry. Put 1 tablespoon bacon fat in pan with onions and fry golden brown. Add liver and gizzard which have been boiled. When they begin to brown add seasonings, salt and pepper, mix well. Add butter (2 tablespoon) blending all thoroughly and then oysters. Stir and cook 5 minutes and stuff fowl. May vary using corn bread or ½ white and ½ corn or artichokes or mushrooms instead oysters. Can add pecan meats or small can truffles with hard boiled eggs instead of oysters.
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