Oyster Stuffing
Instructions:
- 4 cups bread crumbs (day-old bread/toast)
- 1 tablespoons salt
- ½ cup melted butter or pan drippings
- 4 tablespoons parsley, diced
- 4 tablespoons lemon juice
- ½ teaspoon paprika
- ½ teaspoon poultry seasoning
- 1 large onion, diced
- 4 stalks celery, diced
- 1 cup finely chopped giblets
- 1 pint oysters
- 1 cup oyster liquor
- ½ to 1 cup milk
- 1 egg, beaten
- Remove neck and giblets packed in bird (keep digging, they’ll be there).
- Place in a sauce pan with sufficient water to cover, adding salt, pepper, and poultry seasoning.
- Cook over medium heat until tender.
- Remove from heat, cool, remove flesh from neck (discard neck skin and bone) and remove and discard cover tissue of gizzard.
- Chop neck, liver, heart, and tender gizzard meat into ¼-inch or smaller pieces.
- Reserve ¼ cup of giblets for making gravy. C
- ombine the remaining giblets with bread crumbs, salt, butter or pan drippings, parsley, onions, celery, giblets, lemon juice, and paprika.
- Add oysters (make sure all particles of shells have been removed), oyster liquor, egg, and milk. Mix well before stuffing turkey.
- Excess of what is needed to stuff bird can be baked in a casserole dish for the last 30 to 40 minutes of bird-cooking time.
- Serve with turkey and giblet gravy.