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Oyster Stuffing For Turkey Recipe
|Bread cubes||10 Cup (160 tbs) (1/2 Inch Cubes)|
|Lean bacon slice||6 , chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Celery||1 Cup (16 tbs), chopped|
|Onions||1 Cup (16 tbs), chopped|
|Dried crushed summer savory||1 Teaspoon|
|Dried crushed thyme||1 Teaspoon|
|Dried crushed sage||1 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Coarsely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Shucked oysters in their own liquor||1 Pint (Use Fresh Ones)|
Serving size: Complete recipe
Calories 2163 Calories from Fat 655
% Daily Value*
Total Fat 74 g114.2%
Saturated Fat 35.2 g176.2%
Trans Fat 0 g
Cholesterol 386.2 mg128.7%
Sodium 7867.6 mg327.8%
Total Carbohydrates 280 g93.2%
Dietary Fiber 21 g84.1%
Sugars 28.6 g
Protein 92 g183.8%
Vitamin A 93.4% Vitamin C 127.2%
Calcium 104.4% Iron 261%
*Based on a 2000 Calorie diet
Stir as they toast so that they brown evenly.
Cool, place in a large mixing bowl.
Melt the butter over medium heat.
Add the bacon, saute lightly 5 minutes.
Add the celery, onions, savory, thyme, sage, salt, and pepper.
Cook until the vegetables are transparent.
Do not brown.
Add the parsley.
Chop each oyster into 4 pieces.
Add to the herbed vegetables and continue cooking 3-4 minutes or until the oysters begin to firm up.
Combine the cooked vegetable and oyster mixture with the toasted bread.