Preheat oven to 425 degrees.
Thaw oyster stew* very slowly in a large heavy saucepan; lift out oysters with a slotted spoon and set aside in a cup. Drain liquid from canned oysters and mushrooms into stew in saucepan; heat to just boiling. Stir in 1 1/2 c. of the crushed crackers; heat, stirring constantly, 3 min. or until mixture thickens. Remove from heat. Stir in red pepper seasoning, oysters, and mushrooms. Spoon into a 6-cup shallow baking dish. Sprinkle with chpped parsley. Melt btter or margerine in a small saucepan. Add remaing 1/2 c. crushed crackers. Mix well, spoon in rows over oyster mixture. Bake in hot over 425 degrees 10 min or until crumbs are golden.
*Frozen oyster stew may not be available. In that case make your own oyster stew, approx. 4 cups. (See recipe)
This recipe has been added to the following public cookbooks:
audras,
Delicious Dishes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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