Oyster pan stuffing
Also from Sarah Hamilton of Medfield is this recipe from her father’s family. “My dad’s grandparents emigrated from England in the 1880s,’’ she wrote. “Their tradition was to stuff the Thanksgiving turkey with oyster stuffing.’’ Hamilton stuffs her bird halfway through roasting, but for safety’s sake, we suggest putting it into the turkey for the entire roasting time or baking it in a dish, as we do here.
Butter (for the dish)
3 stalks celery, finely chopped
2 cups boiling water
1/2 cup (1 stick) butter
1 onion, chopped
2 teaspoons Bell’s poultry seasoning, or to taste
1 1/2 teaspoons salt
1 teaspoon pepper
2 unsliced white loaves, cut into small pieces (enough to make 4 quarts lightly packed), left out overnight
2 cups (1 pint) fresh oysters, drained and chopped (reserve oyster liquor)
1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking dish or another dish with a similar size.
2. In a large saucepan half full with water, add the celery. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes or until tender. Dip a 1-cup glass measuring cup into the water and remove 1 cup of liquid. Drain the celery.
3. In a large skillet over medium heat, melt the butter. Cook the onion, stirring often, for 8 minutes.
4. In a bowl, combine the onion, celery, 1 cup celery cooking liquid, poultry seasoning, salt, pepper, bread, oysters, and their liquor. With a fork mix thoroughly.
5. Spread the mixture in the baking dish. Bake for 40 minutes or until the top is beginning to brown.
Adapted from Sarah Hamilton