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 EAT IT! |
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I love Thanksgiving at my parent’s house. The food is always delicious and I especially look forward to cooking with my father. My favorite things are my stepmother’s Squash Pie and my Dad’s gravy (which I always taste and give my stamp of approval before serving) and his Oyster Stuffing. Now, I’m not particularly fond of oysters at all, but this dressing is the best and definitely worth trying. We cook our stuffing inside the bird, but you can cook this separately if you’d like.
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Oyster Stuffing
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For a 15-20 lb. turkey.
Approx. 8 cups of croutons
8 fresh oysters or 2 jars if you can’t get them fresh, cleaned and rinsed and coarsely chopped
1 pound slab bacon, cut into 1/2" cubes
2 T butter
1 large onion, chopped
2 Tb. each fresh sage, parsley and oregano, finely chopped
1 C - 1-1/2C of turkey broth
Blanch diced bacon for about 3 minutes to reduce fat content. Remove from water and rinse with cold water. Pat dry. In a medium skillet, melt butter. Add bacon and cook for about 5 minutes. Add onions and cook until bacon begins to crisp and onions are translucent. Remove from heat and drain off excess fat. Par-boil oysters for about 3 minutes, let cool, chop then set aside.
In a large bowl, mix the croutons, the oysters, the bacon and onion mixture and the fresh herbs thoroughly. Add the turkey broth, a little at a time, until you reach the level of moisture you prefer. Stuff dressing into turkey and cook as turkey as you normally would. If you are cooking stuffing separately, cover pan with foil and cook for about 35-45 min. at 350º.
Enjoy!
And Happy Holidays from all of us at JazzWithBobParlocha.com.
An EAT IT! recipe from www.jazzwithbobparlocha.com
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