Side Pannel
Oyster and Cornbread Stuffing
Oyster and Cornbread Stuffing
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 4 Stalks celery; chopped
- 1 Yellow onion; chopped
- 1/2 Stick butter
- Giblets from turkey
- 5 c Corn bread crumbs
- 1/4 c Chopped parsley
- 1 ts Basil
- 1 ts Salt
- 1/2 ts Paprika
- 1/8 ts Freshly grated nutmeg
- 2 ts Whole sage leaves; rubbed
- 2 Eggs; beaten
- 1/2 pt Small oysters; with juice
- Salt & pepper to taste
Directions
Enough stuffing for a 9-12 pound turkey.
This dish goes back 300 years. The colonists lived on corn, clams, and
oysters . . . and now and then a turkey. The recipe is easy and unusually
good. I urge you to try it soon.
In a medium-sized frying pan, saut”š the celery and onion in the butter
until transparent. Set aside. Cook the giblets (the heart, liver, gizzard,
neck, and tips of the wings) in about 1 quart of water. Cover and simmer
until the gizzard is tender, about 1-1/2 hours. Allow the meat to cool in
the broth and in the meantime make the corn bread crumbs. I simply break up
the corn bread and place it on a cookie sheet in a very low oven until the
bread is dry enough to crumble up into very small pieces. Place the crumbs
in a large mixing bowl.
Remove the meat from the bones and coarsely grind the meat, reserving the
broth. Place the meat and saut”šed vegetables in the bread-crumb bowl along
with the remaining ingredients. Add about 3 cups of the giblet broth and
season with salt and pepper to taste. The amount of broth that you add will
depend upon how moist a dressing you like.
This dish goes back 300 years. The colonists lived on corn, clams, and
oysters . . . and now and then a turkey. The recipe is easy and unusually
good. I urge you to try it soon.
In a medium-sized frying pan, saut”š the celery and onion in the butter
until transparent. Set aside. Cook the giblets (the heart, liver, gizzard,
neck, and tips of the wings) in about 1 quart of water. Cover and simmer
until the gizzard is tender, about 1-1/2 hours. Allow the meat to cool in
the broth and in the meantime make the corn bread crumbs. I simply break up
the corn bread and place it on a cookie sheet in a very low oven until the
bread is dry enough to crumble up into very small pieces. Place the crumbs
in a large mixing bowl.
Remove the meat from the bones and coarsely grind the meat, reserving the
broth. Place the meat and saut”šed vegetables in the bread-crumb bowl along
with the remaining ingredients. Add about 3 cups of the giblet broth and
season with salt and pepper to taste. The amount of broth that you add will
depend upon how moist a dressing you like.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
