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Oyster Stuffing for Turkey

15 pound turkey
3 cups stock (or broth)
8 cups stale white bread
1 cup minced celery
1 cup butter
25 to 30 oysters, shucked, drained
1 teaspoon thyme
1/2 teaspoon ground celery seed
salt
pepper

Pat dry a 15 pound turkey. Make 3 cups giblet stock and reserve. Crumble enough stale bread, crusts removed, to measure 8 cups and dry in a baking pan on 300 degrees turning for 30 minutes. Let cool completely. In large bowl combine bread with oysters, celery, butter (melted), thyme, celery seed and salt and pepper to taste! Pack the cavities loosely with the stuffing or cook the stuffing separate (as you prefer). Sew up the openings, truss the turkey, spread 1/4 margarine over the turkey. Cook on one side at 375 degrees or 400 degrees for 10 minutes, then the other side for 10 to 12 minutes. Then reduce heat to 325 degrees. Baste every 20 minutes. Decorate with cranberries and parsley when fully baked.

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