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Oyster And Giblet Stuffing
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- #31503
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 stalks celery, chopped
1 1/2 cup chopped onion
5 1/2 cups crumbled cornbread
cooked chopped turkey giblets, to taste
8 ounces oysters
1/4 cup fresh chopped parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried sage
1/2 teaspoon ground nutmeg
2 eggs
2 cups chicken stock
directions
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 oven approximately 1 hour and 20 minutes.
Makes enough stuffing for a 12 pound bird.
added by
supersalad
nutrition data
324 calories, 15 grams fat, 36 grams carbohydrates, 11 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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