Oyster and cornbread stuffing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Stalks celery; chopped | |
| 1 | Yellow onion; chopped | |
| ½ | Stick butter | |
| 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 | Eggs; beaten | |
| ½ | pint | 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‚ 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, .