Oyster and cornbread stuffing

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, .

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