Turkey Breast With Oyster Stuffing Recipes

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:

• 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:

• Heat 1/2 cup butter in Dutch oven over medium heat until melted.
• Cook and stir celery and leeks in butter until tender. Remove from heat.
• Stir in remaining ingredients except turkey and melted butter.
• Stir in enough reserved oyster liquid, if necessary, to moisten stuffing.
• Heat oven to 325. Fill wishbone area of turkey lightly with stuffing.
• Fasten neck skin to back with skewers.
• Fold wings across back with tips touching.
• Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.).
• Tuck drumsticks under band of skin at tail, or tie to skewer to tail.
• Spoon remaining stuffing into small greased casserole. Cover and refrigerate.
• Place in oven with turkey during last 30 minutes of roasting.
• Place turkey, breast side up, on rack in shallow roasting pan.
• Brush with melted butter.
• Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone.
• Roast uncovered 3 1/2 to 4 hours or until thermometer registers 185.
• Brush turkey with pan drippings 2 or 3 times during roasting.
• Place a tent of aluminum foil loosely over turkey when it begins to turn golden.
• After 2 1/2 hours, cut band or remove skewer holding legs.
• Let stand about 20 minutes for easiest carving.
• As soon as possible after serving, remove every bit of stuffing from turkey.
• Cool stuffing and turkey meat promptly. Refrigerate separately.
• Use stuffing within 1 or 2 days and turkey meat within 2 or 3 days. Turkey meat can be frozen up to 3 weeks.