4 lbs. ground pork
1/2 gal. oysters and liquid
1 lg. French bread (stale)
1 c. chopped onions
1 bunch shallots (green and whites), chopped separately
1 c. chopped celery
2 sm. tart apples, chopped
1/4 c. chopped parsley
Black and cayenne peppers to taste
Salt (optional)

Drain oysters. Remove crust from French bread. Discard crust. Cut bread in large cubes. Soak bread in oyster liquid. Crumble into mush. In heavy-bottomed pot, cook pork, onions, celery, apples, and shallot whites. Cover and cook until pork fat is rendered. drain fat off. Add soaked French bread. Cook about 10 minutes. Add oysters. Continue cooking on low heat; stirring continually. Cook until mixture is fairly firm.

Add pepper, parsley, and shallot greens. Salt if necessary. (Oysters may have added enough salt). Before serving allow casserole to set on top of stove for an hour. Serves 15. This can be used for turkey stuffing, but is very good as a casserole.