Sunday, November 7, 2010

Oyster Stuffing

My recipe suggests that fresh oysters be used if possible. You may be able to find them in your grocer's meat or seafood departments. If you cannot find the fresh, use canned or bottled oysters. In our neck of the woods, it is difficult to find any frsh oysters. Personally, I love this stuffing and we have always just used the canned variety. Remember that the "juice" that the oysters are in, needs to be saved for the stuffing!

1/4 cup butter or margarine
1 cup chopped onion
1 cup chopped celery
8 cups dry bread crumbs (regular or cornbread)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground sage
20 oysters either fresh and shucked OR canned
1/4 cup milk
1 egg, slightly beaten

1. Melt butter in large skillet over medium heat. And onion and celery, cook 3-5 minutes or until tender. Transfer to very large bowl, stir in bread crumbs, salt, pepper and sage. Add oysters. Set aside.

2. Combine the oyster juice, milk and egg. Drizzle liquid over the bread mixture to moisten, tossing lightly. (If necessary, add 1 or 2 tablespoons of additional milk to moisten.) Use this stuffing to stuff a 10-12 pound turkey OR place in a 3-quart casserole dish. Cover and bake in a 325 degree oven for 40-45 minutes or until an instantly-read cooking thermometer inserted into the center of the turkey reaches 165 degrees.

Makes 8 cups and serves 8-10 people.

VLE-B

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