Wine And Herb Roaster With Ham And Oyster Stuffing Recipe
Ingredients
| 1 Oven Stuffer Roaster | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Celery | 2 Tablespoon, chopped | |
| Water | 1/2 Cup (16 tbs) | |
| 6 cooked oysters, diced | ||
| Herb | 3 Cup (16 tbs) | |
| Lean ham | 1/2 Cup (16 tbs), diced | |
| Wine and Herb Baste | ||
| Madeira Gravy | ||
| Salt 1/2 teaspoon pepper | ||
| Salt 1/2 teaspoon pepper | ||
Directions
Remove giblets and reserve for gravy.
Rinse roaster, if desired; pat dry with paper towel.
Season with salt and pepper.
In medium skillet, melt butter and saute onion and celery 5 minutes.
Mix in water, oysters, stuffing mix and ham.
Stuff roaster and close cavity with skewers or string.
Tie legs together and fold wings back.
Place roaster in large roasting pan.
Roast at 350°F for 2 to 2% hours.
After 1 hour, brush with Wine and Herb Baste; repeat occasionally.
Roaster is done when Bird-Watcher® thermometer pops up and juices are clear when thigh is pierced.
Remove to serving platter and allow to rest 10 minutes while preparing gravy
Rinse roaster, if desired; pat dry with paper towel.
Season with salt and pepper.
In medium skillet, melt butter and saute onion and celery 5 minutes.
Mix in water, oysters, stuffing mix and ham.
Stuff roaster and close cavity with skewers or string.
Tie legs together and fold wings back.
Place roaster in large roasting pan.
Roast at 350°F for 2 to 2% hours.
After 1 hour, brush with Wine and Herb Baste; repeat occasionally.
Roaster is done when Bird-Watcher® thermometer pops up and juices are clear when thigh is pierced.
Remove to serving platter and allow to rest 10 minutes while preparing gravy
Chef
