Baked Oysters with Stuffing

Seafood
Written By Jo Thoburn

8 ounces herb stuffing
1 quart oysters
1/2  cup oyster liqueur (the liquid in the oyster jars)
2/3 cup parmesan cheese
6 tablespoons butter

Preheat oven to 350° F. Drain the oysters, reserving the oyster liqueur. Grease with butter and cover the bottom of a casserole dish with half the stuffing—layer oysters.  Cover with remaining stuffing and pour the oyster liqueur over the casserole.  Cover with cheese.  Add pats of butter to the top.

Bake for about 25 minutes, until bubbly.

Jo Thoburn

Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.

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