Bread and Oyster Dressing
Ingredients
- 2 (16-oz.) pkgs. Pepperidge Farm Herb Seasoned Stuffing
- 1 qt. small oysters (see editor
- Turkey neck, gizzard and liver
- 6 peppercorns
- 1 tsp. paprika
- 1/2 tsp. thyme
- 2 bay leaves
- 2 cloves garlic
- 4 large onions, divided
- Celery leaves
- 1 gallon water
- 1 stick butter
- 1 bunch parsley, finely chopped
- 5 ribs celery, chopped
- 2 bunches green onion tops, chopped
- 1 egg (see editor
Instructions
Put the water in a large stock pot. Add celery leaves, 1 quartered onion, garlic, bay leaves, thyme, paprika, peppercorns and the turkey neck, gizzard and liver. Bring to a boil and simmer, uncovered, for 2 hours.
Remove the neck, gizzard and liver. Clean gizzard, removing silver skin. Remove meat from neck bone, discarding bone. Chop all fine.
Strain stock through cheesecloth into a pot. Set aside.
Pour the oysters and juice into a bowl to allow the debris to fall to the bottom of the bowl. Remove each oyster and cut in half.
Strain the oyster liquid through cheesecloth and pour strained liquid over 1 bag of the herb-seasoned stuffing cubes.
In a large Dutch oven, melt the butter, sauté 3 chopped onions, the chopped parsley and the celery. When vegetables are soft, add the chopped neck meat, gizzard and liver. Cook for 10 minutes over medium heat.
Slowly add the stuffing cubes that have been soaked in oyster juice. Then add the dry stuffing cubes, alternating with the simmering stock. Gently fold in until all bread cubes and stock are used and mixture is fluffy.
Slowly fold in the cut oysters. Add green onion tops and adjust seasoning. Remove from burner and fold in the egg. Cover and set aside until time to serve.
Serves 25-30 as a side dish.
Editor's note: Cooks should avoid serving raw eggs and raw oysters to individuals with a compromised immune system, the elderly, pregnant women and small children. Use a pasteurized egg product and sauté oysters to ensure food safety.
*Source: The Advocate - Baton Rouge, La
Remove the neck, gizzard and liver. Clean gizzard, removing silver skin. Remove meat from neck bone, discarding bone. Chop all fine.
Strain stock through cheesecloth into a pot. Set aside.
Pour the oysters and juice into a bowl to allow the debris to fall to the bottom of the bowl. Remove each oyster and cut in half.
Strain the oyster liquid through cheesecloth and pour strained liquid over 1 bag of the herb-seasoned stuffing cubes.
In a large Dutch oven, melt the butter, sauté 3 chopped onions, the chopped parsley and the celery. When vegetables are soft, add the chopped neck meat, gizzard and liver. Cook for 10 minutes over medium heat.
Slowly add the stuffing cubes that have been soaked in oyster juice. Then add the dry stuffing cubes, alternating with the simmering stock. Gently fold in until all bread cubes and stock are used and mixture is fluffy.
Slowly fold in the cut oysters. Add green onion tops and adjust seasoning. Remove from burner and fold in the egg. Cover and set aside until time to serve.
Serves 25-30 as a side dish.
Editor's note: Cooks should avoid serving raw eggs and raw oysters to individuals with a compromised immune system, the elderly, pregnant women and small children. Use a pasteurized egg product and sauté oysters to ensure food safety.
*Source: The Advocate - Baton Rouge, La
Recipe Info
Views
879
Rating
Date
November 21, 2003
Categories
Holidays