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Roast Turkey with Oyster Dressing




Source of Recipe


Internet


List of Ingredients




1 pt Fresh Oysters
Flour
1 egg
1 TBLsp. milk
3/4 cup fine soda biscuit crumbs (approx.)
1 TBLsp. butter
1 TBLsp. cooking oil
1 cup butter or margarine
1/2 cup chopped onion
1 1/2 cup chopped celery (with leaves)
1 cup chopped green pepper
1 cup sliced mushrooms
6 cups soft bread crumbs
1 TBLsp. salt
1/2 tsp. pepper
1/4 cup chopped parsley
1/2 tsp. sage
1/4 tsp. dried leaf rosemary
1/4 tsp. leaf marjoram
1 TBLsp. lemon juice
2 TBLsp. oyster liquid
1 12 lb. turkey


Recipe



Drain oysters and dry them on paper toweling. Measure out and set aside 2 tbsp (30 ml) of the oyster liquid. Dip oysters in flour, then in egg beaten with 1 tbsp(15 ml) milk and finally in soda biscuit crumbs to coat well.

Heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in large heavy skillet and drop in the oysters. Fry about 1 minute or just until lightly browned, turning and lifting out with an egg turner. Set them aside.

Heat 1 cup (250 ml) butter in same skillet. Add onion, celery and green pepper. Cook gently 3 minutes, stirring. Add more. Add half of bread crumbs and cook and cook and stir until bread is lightly browned.

Put remaining read in a large bowl. Add salt, pepper, parsley, sage, rosemary and marjoram. Add hot bread-vegetable mixture, lemon juice and the 2 tbsp (30 ml) oyster liquid you set aside. Toss all together lightly.

Stuff neck end of turkey lightly with some of bread mixture. Skewer opening closed. Put a handful of bread mixture into breast of turkey then add a few of the oysters. Add another handful of bread mixture and more oyster, continuing until turkey is loosely stuffed. Skewer opening closed and tie wings and legs of bird close to body.

Heat oven to 325 degrees (F) 160 degrees (C)

Set turkey on rack in roasting pan and brush all over with melted butter. Cover with a loose tent of aluminum foil. Roast about 5 hours or until drumstick moves easily. Uncover for last hour so turkey browns well. Baste occasionally.