Oyster Stuffing For Turkey Recipes

Steps:

• In a skillet, saute the celery with the onions until the onions are translucent.
• In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
• Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

Steps:

• In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.

Steps:

• In a large skillet, cook bacon over low heat until crisp. Remove bacon and set aside to drain. Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes. Add sage and broken-up bread to the skillet. Stir in parsley, butter, oysters, salt, and pepper. Lightly toss stuffing, but mix well, and let cool.
• Preheat an oven to 400 degrees F.
• Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing. (You may want to secure with skewers or cotton kitchen twine.) Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
• While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock. Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets. When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add the wine to the remaining pan juices and cook over medium high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux. Add stock and wine reduction, continuing to cook until gravy simmers. Add reserved cooked and chopped giblets and neck meat. Slice turkey to reveal stuffed interior and arrange on plate. Serve with gravy.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
• Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.
• Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.

Steps:

• In large frying pan, saute sausage meat, stirring to break up, until lightly brown.
• Lift out with slotted spoon into large bowl.
• In drippings (add a little butter, if there's not enough), saute celery and onion until tender-- 8 to 10 minutes.
• Add to sausage meat.
• Add next seven ingredients; mix well.
• Add broth and eggs.
• Mix.
• If the stuffing is not moist enough, add a little water, but be careful because you don't want it too wet.
• The turkey will add moisture during the cooking process.
• Use this recipe to stuff a 10- 12 lb turkey.
• Spoon dressing into turkey cavities, but do not pack.

Steps:

• Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
• Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
• Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
• Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
• Remove from the oven and serve immediately.
• Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
• In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
• Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
• Yield: 1 small loaf of cornbread

Steps:

• Heat oven to 450°F. Make and bake cornbread mix as directed on package, using water. Cool 30 minutes; crumble cornbread into large bowl. Reduce oven temperature to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter 10 minutes, stirring occasionally, until tender. Stir in sage, pepper and salt.
• Add celery mixture and bread cubes to crumbled cornbread; stir gently. Add broth and eggs; stir just until moistened. Stir in oysters. Spoon mixture into baking dish.
• Bake uncovered 50 to 55 minutes or until golden brown.