Baked Oysters with Stuffing

Seafood
Written By Jo A. S. 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 A. S. Thoburn

Jo A. S. Thoburn is an award-winning educator and the founder of Creating Scholars. Drawing on more than 25 years of experience leading Fairfax Christian School, Thoburn launched Creating Scholars as a platform that helps parents raise resilient, independent thinkers ready for a rapidly changing world. Through the Scholars Plan and The Scholars Report newsletter, she shares practical, battle-tested strategies for lasting student success.

https://www.creating-scholars.com
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