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OYSTER DRESSING





GRANDMOTHER’S
OYSTER
DRESSING

Recipe courtesy of Lynn
Kearney as told to by Cathy
Ballou

Neck from a 12 pound
turkey
Water to cover
Celery leaves

1 small onion, cut into quarters
6 cups stale white bread
2 tablespoons butter
1 teaspoon vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon dried or 2 tablespoons fresh
sage leaves
1 ½ cups oysters, shucked, shells
removed

In a medium saucepan, over low heat,
combine turkey neck, celery leaves, onion
and water to cover. Simmer for 2
hours as the turkey roasts. In a large bowl
combine stale breads, set aside. In a large
saute pan melt butter with vegetable oil. Add
onions, celery and sage and cook over
medium heat until onions begin to brown
Add onion mixture and enough of the giblet
broth to moisten bread, toss, and set aside.
About 1 hour before the turkey is done,
using a turkey baster or a large spoon
remove all but ½ cup of fat from pan. Toss
the oysters with the bread stuffing and add
it in an even layer to the roasting pan with
the turkey, stirring to coat the bread. Return
the turkey to the oven and continue roasting
for the final hour. Serve as a side dish
Can bake in a baking pan or dish and not with turkey.

Yield: approximately 8 cups dressing