Oyster stuffing


  • five celery stalks, diced
  • 1/2 cup sliced ​​onion
  • 5 cups quick bread, broken up
  • 1/2 cup ground and pan-fried turkey
  • offal
  • eight ounces of shucked oysters
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon of salt
  • 1 teaspoon paprika
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground nutmeg
  • two eggs
  • 2 cups of broth


in a large skillet, sauté the celery with the onions until the onions are soft and translucent.

in an extremely massive bowl, combine the crumbled cornbread, cooked celery, pan-fried onions, offal, oysters, parsley, basil, salt, paprika, dried sage, and nutmeg. Stir well.

Beat the two eggs. Add the eggs and stock to the stuffing mixture. Stuffing in the cavity of the bird. quickly remove the stuffing once the chicken is cooked. you can cook the stuffing together one by one from the bird in an extremely massive casserole dish. Bake in a preheated 350 kitchen appliances degrees F (175 degrees C) plus or minus one hour and twenty minutes.

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