Turkey with oyster-cornbread stuffing

8 servings

Ingredients

Quantity Ingredient
1 Turkey (8 lb)
1½ cup Water
8 cups Crumbled cornbread/muffins
5 Scallions; washed & minced (include tops)
10 mediums Mushrooms; wiped and chopped
1 cup Coarsely chopped pecans
18 Oysters; drained and chopped (reserve liquid)
Turkey giblets cooked and chopped
1 Egg
1 cup Butter or margarine softened
1 Garlic clove peeled and crushed
2 tablespoons Minced parsley
½ teaspoon Powdered savory
¼ teaspoon Fresh ground pepper
2½ teaspoon Salt
5 tablespoons Oyster liquid
5 tablespoons Giblet-cooking water
¼ cup Melted butter or margarine

Directions

TURKEY

STUFFING

Wipe turkey well with a damp cloth, inside and out. Remove any pinfeathers, and singe off hairs. Simmer the giblets in 1½ c water for 20 to 30 minutes. Remove from cooking water, and chop. Save the cooking water. Mix the dressing ingredients together thoroughly, and stuff both neck and body cavities of the bird. Wrap remaining stuffing in aluminum foil. Skewer the openings shut, truss, and place the turkey breast down on a poultry rack in a large roasting pan.

Place the foil-wrapped stuffing in the bottom of the pan. Rub the bird generously with about ¼ cup of the softened butter. Roast the turkey, uncovered, in a moderately slow oven, 325 degrees, basting every 20 minutes with a mixture of the oyster liquid, giblet-cooking water, and remaining butter, melted. After 1 ½ hours or roasting, turn the turkey breast side up. Allow about 30 minutes per pound for roasting the turkey. The turkey is done when the leg joint moves easily. Makes 6 to 8 servings.

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