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Prep Time: 30 Minutes Cook Time: 80 Minutes |
Ready In: 110 Minutes Servings: 7 |
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Oyster stuffing with celery, onions, crumbled cornbread, and turkey giblets. This recipe makes enough stuffing to stuff a 10- to 12-pound turkey. Ingredients:
1 tablespoon vegetable oil |
4 stalks celery, diced |
1 1/2 cups chopped onion |
5 cups crumbled cornbread |
1/2 cup chopped, cooked turkey giblets |
8 ounces shucked oysters |
1/4 cup chopped fresh parsley |
1 teaspoon dried basil |
1 teaspoon salt |
1 teaspoon paprika |
1 teaspoon dried sage |
1/2 teaspoon ground nutmeg |
2 eggs, beaten |
2 cups chicken stock |
Directions:
1. Heat oil in a skillet over medium-high heat. Cook and stir celery and onions until the onions are translucent, about 5 minutes.
2. In a large bowl, combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parsley, basil, salt, paprika, dried sage, and nutmeg. Toss well.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Stir beaten eggs and chicken stock into the stuffing mixture. Transfer mixture to a casserole dish and bake it in preheated oven approximately 1 hour and 20 minutes.
5. You can also stuff the stuffing mixture in the turkey. Remove stuffing promptly once bird is cooked.
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