Oyster Stuffing

Name: Oyster Stuffing
Ingredients: 1 tablespoon vegetable oil; 4 stalks celery, diced; 1 1/2 cups chopped onion; 5 cups crumbled cornbread; 1/2 cup chopped, cooked turkey giblets; 8 ounces shucked oysters; 1/4 cup chopped fresh parsley; 1 teaspoon dried basil; 1 teaspoon salt; 1 teaspoon paprika; 1 teaspoon dried sage; 1/2 teaspoon ground nutmeg; 2 eggs, beaten; 2 cups chicken stock

14 ingredients

9 steps

Ingredients

1 tablespoon vegetable oil
4 stalks celery, diced
1 1/2 cups chopped onion
5 cups crumbled cornbread
1/2 cup chopped, cooked turkey giblets
8 ounces shucked oysters
1/4 cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried sage
1/2 teaspoon ground nutmeg
2 eggs, beaten
2 cups chicken stock

Directions

1

Heat oil in a skillet over medium-high heat.
2

Cook and stir celery and onions until the onions are translucent, about 5 minutes.
3

In a large bowl, combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parsley, basil, salt, paprika, dried sage, and nutmeg.
4

Toss well.
5

Preheat oven to 350 degrees F (175 degrees C).
6

Stir beaten eggs and chicken stock into the stuffing mixture.
7

Transfer mixture to a casserole dish and bake it in preheated oven approximately 1 hour and 20 minutes.
8

You can also stuff the stuffing mixture in the turkey.
9

Remove stuffing promptly once bird is cooked.