Email to Master Chef Don F. Easley Jr.      

Turkey Stuffing w/ Corn Bread & Oysters

Source of Recipe

Master Chef Don Easley


Recipe Introduction

Serves quite a few

List of Ingredients

For a 12 to 15 pound bird

Corn Bread
1 cup yellow corn meal
1 cup flour
¼ cup sugar
1 tablespoon baking powder
1 teshtmloon salt
1/3 cup oil
1 egg
1 cup milk

Corn Bread Stuffing

1 cup chopped onion
1 cup chopped celery
½ cup unsalted butter
6 cups diced corn bread
1-1/2 cups shucked yearling oysters (or 1 10-ounce jar oysters)
1 bay leaf, crushed
½ teshtmloon ground white pepper
½ teshtmloon ground nutmeg
1 teshtmloon dried thyme
1 teshtmloon dried ground sage
1 teshtmloon dried basil
1 teshtmloon paprika
1 teshtmloon dried summer savory
½ cup chopped fresh parsley
1 teshtmloon salt
¼ cup Wild Turkey or other bourbon
1 egg, beaten


Recipe


1. Make the corn bread according to instructions on the corn meal package: Combine dry ingredients in a bowl and mix well. Combine oil, egg and milk together. Mix well. Stir into dry ingredients until just blended. Pour into a well buttered 8 inch square pan. Bake in a 400°F oven for 25 minutes.
2. In a heavy skillet, saute the onion and celery in the butter until tender, about 5 minutes. In a large bowl, combine the diced corn bread, oysters and their liquid, seasonings, bourbon and egg. Gently toss with the onion, celery and butter to mix all the ingredients.
3. Stuff the bird loosely with the corn bread mixture. Extra stuffing may be cooked in a covered well buttered casserole for 1 hour at 350°F.