2 tablespoons Worcestershire sauce Worcestershire sauce |
6 drops Peychauds bitters |
1 teaspoon dried mint - crushed |
1 tablespoon liquid smoke |
1 clove garlic - whole |
1 medium Onion - whole -- peeled |
1 cup white wine - dry |
---water container seasonings--- |
1 bunch smoked or fresh oysters - optional |
1 link Italian sausage - sliced |
1 link smoked sausage - sliced |
1/2 teaspoon dried mint - crushed |
1 cup water |
2 cups white wine - dry |
8 drops Peychauds bitters |
1 tablespoon Worcestershire sauce Worcestershire sauce |
2 teaspoons Louisiana hot sauce |
4 large eggs - beaten |
1 loaf dried bread or old toast |
1/2 cup celery - chopped |
1/2 cup parsley - chopped |
1/2 cup bell peppers - chopped |
1 cup green onions - chopped |
---stuffing--- |
2 medium baking hens |
