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 Thoburn has served as President of the Fairfax Christian School for over 25 years. An award-winning educator and visionary, she is the founder of Creating Scholars, a multimedia project featuring books and videos designed for future-focused parents.

https://www.creating-scholars.com
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