Oyster and Cornbread Stuffing

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Oyster and Cornbread Stuffing Ingredients

4 Stalks celery; chopped	1 ts Salt
1 Yellow onion; chopped	1/2 ts Paprika
1/2 Stick butter	1/8 ts Freshly grated nutmeg
Giblets from turkey	2 ts Whole sage leaves; rubbed
5 c Corn bread crumbs	2 Eggs; beaten
1/4 c Chopped parsley	1/2 pt Small oysters; with juice
1 ts Basil	Salt & pepper to taste

Instructions for Oyster and Cornbread Stuffing

Enough stuffing for a 9-12 pound turkey. This dish goes back 300 years. The colonists lived on corn, clams, and oysters . . . and now and then a turkey. The recipe is easy and unusually good. I urge you to try it soon. In a medium-sized frying pan, saut? the celery and onion in the butter until transparent. Set aside. Cook the giblets (the heart, liver, gizzard, neck, and tips of the wings) in about 1 quart of water. Cover and simmer until the gizzard is tender, about 1-1/2 hours. Allow the meat to cool in the broth and in the meantime make the corn bread crumbs. I simply break up the corn bread and place it on a cookie sheet in a very low oven until the bread is dry enough to crumble up into very small pieces. Place the crumbs in a large mixing bowl. Remove the meat from the bones and coarsely grind the meat, reserving the broth. Place the meat and saut?ed vegetables in the bread-crumb bowl along with the remaining ingredients. Add about 3 cups of the giblet broth and season with salt and pepper to taste. The amount of broth that you add will depend upon how moist a dressing you like. From . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GrainsCuisine: Uncategorized

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