The best delicious Oyster And Cornbread Stuffing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Oyster And Cornbread Stuffing recipe today!
Hello my friends, this Oyster And Cornbread Stuffing recipe will not disappoint, I promise! Made with simple ingredients, our Oyster And Cornbread Stuffing is amazingly delicious, and addictive, everyone will be asking for more Oyster And Cornbread Stuffing.
What Makes This Oyster And Cornbread Stuffing Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Oyster And Cornbread Stuffing.
Ready to make this Oyster And Cornbread Stuffing Recipe? Let’s do it!
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4 Stalks celery; chopped
1 Yellow onion; chopped
1/2 Stick butter
Giblets from turkey
5 c Corn bread crumbs
1/4 c Chopped parsley
1 ts Basil
1 ts Salt
1/2 ts Paprika
1/8 ts Freshly grated nutmeg
2 ts Whole sage leaves; rubbed
2 Eggs; beaten
1/2 pt Small oysters; with juice
Salt & pepper to taste
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 The Frugal
Yields
6 Servings
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