Oldtime oyster dressing
1 unknown
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Breadcrumbs, stale dry; (mostly cornbread mixed with a few stale biscuits and toast) |
| Water; cold, or stock to moisten | ||
| 1 | large | Onion; finely minced |
| 1 | cup | Celery; pre-cooked, finely minced |
| ½ | cup | Butter; or melted turkey fat |
| ½ | teaspoon | Pepper |
| Salt; to taste | ||
| ½ | teaspoon | Sage; or more if desired |
| 2 | Eggs; raw | |
| Stock | ||
| 24 | Oysters; opt. | |
Directions
Sprinkle crumbs with cold water or stock and let stand 30 minutes to 1 hour to fluff. Saute onion and celery in butter. Combine all ingredients, addint stock last and using just enough to moisten sufficiently so that a few crumbs pressed between fingers will hold together. Stuff lightly into turkey.
To make oyster stuffing, add 2 dozen oysters with a little of their liquid to the above recipe.
Yield: enough for a 10 to 12 pound turkey.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-07-94
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