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Roast Turkey With Oyster Stuffing Recipe
|Celery||1 Tablespoon, chopped|
|Minced scallions||1 Tablespoon|
|Thyme sprig||1 Small|
|Garlic||2 Clove (10 gm)|
|Bay leaves||2 , crushed|
|Turkey giblets||1 Cup (16 tbs), cut up|
|Toasted bread slices||6|
|Flour||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 15911 Calories from Fat 8822
% Daily Value*
Total Fat 978 g1505%
Saturated Fat 326.2 g1630.8%
Trans Fat 0 g
Cholesterol 5697.8 mg
Sodium 6290.3 mg262.1%
Total Carbohydrates 270 g90.1%
Dietary Fiber 23.2 g92.8%
Sugars 37.3 g
Protein 1417 g2833.9%
Vitamin A 69.1% Vitamin C 192.3%
Calcium 148.1% Iron 675.7%
*Based on a 2000 Calorie diet
Make a stuffing as follows.
Mince the onions and garlic and brown in the fat.
Place the oysters in hot water until the edges curl, then pour off the water but save it.
Chop the oysters fine.
Put the oysters and giblets in the pot with the onions and garlic and let fry 15 minutes.
Soak the toast in the oyster water and mash it.
Add to the onions and garlic.
Add the celery, scallions, thyme, parsley, bay leaves, and salt and pepper to taste.
Stuff the turkey and fasten the opening with thread or skewers.
Grease the turkey with lard and sprinkle it with flour.
Put 1 pound lard or oleomargarine in the baking pan (no water).
Bake 2 hours, starting the bird breast down, and turning when back and wings are brown, in a 350° oven.