6-8 servings

1 1/2 lbs ground beef

1 pint oysters

1-2 cups seasoned bread crumbs

1 large onion

3-4 garlic cloves

1/2 cup bell pepper, chopped

2 stalks celery, chopped fine

1 cup green onions

1/4 cup parsley, minced

1 tablespoon paprika

1 dash cayenne pepper

salt & pepper to taste

Brown ground beef, breaking up chunks; drain. Add onions, garlic, bell pepper and celery. Cook until vegetables are tender, about 5 minutes. Add green onions, parsley, paprika and season with salt, pepper and cayenne. In the meantime, with food processer, process oysters with liquid until pulverized. To the browned meat/vegetable mixture add the processed oysters and cook for approximately 3-5 minutes, stirring to incorporate. Begin with 1 cup breadcrumbs, mixing thoroughly. Mixture should not be too dry nor too wet. If using French bread cubes, smash cubes with back of spoon until incorporated. Adjust seasonings.

For casserole, spoon mixture into a buttered casserole dish. Can be made a day ahead and refrigerated. Bake 350 degrees for approximately 30 minutes. Can be frozen uncooked for future use. Defrost in refrigerator.

For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.

For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.