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SMOKED OYSTER, HAM, and RYE BREAD STUFFING
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 lb cooked ham, chopped fine
1/2 t dried marjoram
3/4 t dried thyme
cayenne to taste
3 3/4 oz 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
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.
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Stuffing 35