This recipe uses lots of shucked oysters and their liquid to make a lovely stuffing for roasted chicken (or turkey). It is a great outlet for all those imperfect attempts when you are just learning to shuck. Oysters add an incredible flavor to roasted chicken or turkey.

Makes about 5 cups, enough for 2 birds

1 stick unsalted butter

3 stalks celery, diced  

1 large sweet onion, diced  

½ cup white wine

2 cups shucked oysters (with liquid)

4 sprigs fresh marjoram or oregano

2 sprigs fresh thyme

½ cup chopped fresh parsley

3 cups cut up stale bread

Salt

Freshly ground black pepper

In a large skillet over medium high heat, melt the butter. Once melted and hot, add the celery and onion.  Reduce heat to medium. Sweat the onion until it turns translucent. Add the white wine and cook until the liquid reduces by half. Turn the heat back up and add the oysters and their liquid, sautéing in the pan until they start to take on some color (1 to 2 minutes). De-stem the fresh herbs and add to the skillet along with the parsley. Finally, turn off the heat and toss the bread into the oyster mixture. They will begin to absorb some of the liquid remaining in the pan.  Add salt and pepper to your liking. Fill two prepared birds with the stuffing and follow the roasting instructions for your bird. 

Recipe by Lily Starbuck