SAGE AND OYSTER TURKEY STUFFING
My grandma's way of making turkey stuffing who is not with us anymore and I am sure would be proud that I am thinking of her still. She was part Swedish and reminded me of the actress Ruth Gordon in a way as a spirited woman full of love and back home warmth.
Provided by Brentster
Categories Poultry
Time 5h
Yield 7-8 serving(s)
Number Of Ingredients 11
Steps:
- Crush the bread with hands in bowl.
- Drain and cut up the oysters, adding to bread.
- Add milk.
- Cover the extra turkey parts; tail and neck with water in a small pot and make stock while frying the cut up onion and celery with butter; salt and pepper [until translucent].
- Cut up the zucchini; yellow squash and add it to a big pot with the fried-up onions and celery.
- Cut up the fresh sage and add it to big pot.
- Take out the boiled turkey parts and cut them up adding them to the vegetable mixture (except the tail and neck I get rid of).
- Add the water they were cooking in to the vegetable mixture.
- Combine contents of big pot to bread and oysters and mix it thoroughly.
- Stuff that big Fat Tom Turkey at both ends even cut a hole at top of skin that is tucked under so as to add some stuffing in this way.
- Cover turkey with foil until last hour.
- Bake at 350°F for 4 hours.
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SANDY TANAEL
[email protected]This stuffing is a bit time-consuming to make, but it's worth the effort.
Koffi Annan
[email protected]I'm not sure if I did something wrong, but my stuffing turned out a little mushy.
Felix Emechebe
[email protected]This stuffing is a great way to use up leftover turkey and oysters.
Michaela
[email protected]I've never made stuffing with oysters before, but I'm glad I tried this recipe. It was delicious!
Reem Abukheir
[email protected]This stuffing is a keeper! It's easy to make, and it's always a hit with my family and friends.
Olivia Jackson
[email protected]I would definitely make this stuffing again, but I would make a few changes. I would use less salt in the oyster liquor, and I would add more butter.
Joseph Standingbear
[email protected]Overall, I thought this stuffing was pretty good. It was easy to make, and it had a nice flavor.
Saeed Akbar
[email protected]I thought the stuffing was a bit dry, but I think that's because I didn't use enough butter.
Kisha Hayes
[email protected]This stuffing was a little too salty for my taste, but I think that's because I used a bit too much salt in the oyster liquor.
Moctar Issa
[email protected]I'm not a big fan of oysters, but I loved this stuffing. The sage really mellowed out the briny flavor of the oysters.
Comedy Means
[email protected]This was the best stuffing I've ever had. The oysters were plump and juicy, and the sage gave it a wonderful flavor.
Robert Fox
[email protected]This stuffing is a must-try for anyone who loves oysters.
Victoria Okon
[email protected]I love the combination of sage and oysters in this stuffing. It's a great way to dress up a classic dish.
Joe Jackson
[email protected]This stuffing was so easy to make, and it turned out perfectly. The oysters gave it a delicious briny flavor.
Dave Goodman
[email protected]I've made this stuffing for years, and it's always a crowd-pleaser. The sage and oysters give it a unique flavor that everyone loves.
Hannah Marie Darnell
[email protected]This stuffing was a hit at our Thanksgiving dinner! It had the perfect balance of flavors, and the oysters added a touch of elegance.