Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Stalks celery; chopped |
| 1 \N | Yellow onion; chopped |
| ½ \N | Stick butter |
| \N \N | Giblets from turkey |
| 5 cups | Corn bread crumbs |
| ¼ cup | Chopped parsley |
| 1 teaspoon | Basil |
| 1 teaspoon | Salt |
| ½ teaspoon | Paprika |
| ⅛ teaspoon | Freshly grated nutmeg |
| 2 teaspoons | Whole sage leaves; rubbed |
| 2 \N | Eggs; beaten |
| ½ pint | Small oysters; with juice |
| \N \N | Salt & pepper to taste |
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‚ 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 1-½ 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‚ed 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.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .