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Oyster Stuffing




Source of Recipe


my own


Recipe Introduction


This is close to what I do. Ingredients are mostly 'to taste', though.


List of Ingredients




2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
salt & pepper, to taste
Poultry seasoning, about 1 T.
Sage, about 2 t.
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked, drained, and chopped (3/4 cup)
Turkey stock


Recipe



The night before sauté the onions and celery (including leaves) in some butter. Add to bread cubes. Add salt, pepper, poultry seasoning and sage to taste and smell (the smell is very important here – it should smell like Thanksgiving is all I can say!). Let sit out, uncovered overnight.

The next day, add the butter and oysters and turkey stock. If you are going to use it as stuffing, it should not be overly moist – a handful should just barely clump together. If you are going to use it as a dressing, it should be more moist – a handful should hold together very well.

Stuff turkey and roast as usual. Or to make dressing:

Preheat oven to 350 degrees.

Transfer dressing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Serves 8 – 10.