Mince the onions and garlic. Put the oysters in hot water until the edges curl, then pour off the water but save it. Start browning the sausage. Chop the oysters fine. Drain the grease off of the sausage. Add the onions, garlic, oysters and giblets to the sausage. Cook about 15 minutes. Soak the bread or croutons in the oyster water and mash it. Add the meat, and balance of ingredients. Mix. Use salt and pepper to taste. Stuff the turkey. This is the recept that I use for my smoked turkeys. I also sometimes add Polish sausage to the meat, for some additional flavor. (Also, I almost always put a little hot sauce in the stuff for flavor.) Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On WED, 26 APR 1995 153022 GMT
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|Serving Size: 1 Batch (1401g)|
|Recipe Makes: 1 Batch|
|Calories from Fat: 1252 (62%)|
|Amt Per Serving||% DV|
|Total Fat 139.1g||185 %|
|Saturated Fat 53.1g||266 %|
|Monounsaturated Fat 58.5g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 630.2mg||194 %|
|Sodium 4014mg||138 %|
|Potassium 2876.5mg||76 %|
|Total Carbohydrate 68.8g||20 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 57.3g|
|Protein 123.8g||177 %|
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Calories per serving: 2032
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