Turkey with Oyster-Cornbread Stuffing
Yield
8 servingsPrep
1 hrsCook
4 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Turkey | |||
| 8 | pounds |
turkey
|
|
| 1 ½ | cups |
water
|
|
| 1 | cup |
butter
or margarine, softened |
|
| Stuffing | |||
| 8 | cups |
cornbread
or muffins, crumbled |
* |
| 5 |
scallions, spring or green onions
washed & minced (include tops) |
*
|
|
| 10 | medium |
mushrooms
wiped and chopped |
|
| 1 | cup |
pecans
coarsely chopped |
|
| 18 |
oysters
drained and chopped, (reserve liquid) |
*
|
|
| 1 |
turkey giblets
cooked and chopped |
* | |
| 1 |
eggs
|
*
|
|
| 1 |
garlic cloves
peeled and crushed |
*
|
|
| 2 | tablespoons |
parsley leaves
minced |
|
| ½ | teaspoon |
savory
powdered |
|
| ¼ | teaspoon |
black pepper
fresh ground |
|
| 2 ½ | teaspoons |
salt
|
|
| 5 | tablespoons |
oyster juice
|
* |
| 5 | tablespoons |
water
giblet-cooking |
|
| ¼ | cup |
butter
or margarine, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Turkey | |||
| 1 | each |
turkey
|
|
| 355 | ml |
water
|
|
| 237 | ml |
butter
or margarine, softened |
|
| Stuffing | |||
| 1.9 | l |
cornbread
or muffins, crumbled |
* |
| 5 | each |
scallions, spring or green onions
washed & minced (include tops) |
*
|
| 1E+1 | medium |
mushrooms
wiped and chopped |
|
| 237 | ml |
pecans
coarsely chopped |
|
| 18 | each |
oysters
drained and chopped, (reserve liquid) |
*
|
| 1 | x |
turkey giblets
cooked and chopped |
* |
| 1 | each |
eggs
|
*
|
| 1 | each |
garlic cloves
peeled and crushed |
*
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 2.5 | ml |
savory
powdered |
|
| 1.3 | ml |
black pepper
fresh ground |
|
| 13 | ml |
salt
|
|
| 75 | ml |
oyster juice
|
* |
| 75 | ml |
water
giblet-cooking |
|
| 59 | ml |
butter
or margarine, melted |
|
Directions
Wipe turkey well with a damp cloth, inside and out.
Remove any pinfeathers, and singe off hairs.
Simmer the giblets in 1½ cup water for 20 to 30 minutes.
Remove from cooking water, and chop.
Save the cooking water.
Mix the dressing ingredients together thoroughly, and stuff both neck and body cavities of the bird.
Wrap remaining stuffing in aluminum foil.
Skewer the openings shut, truss, and place the turkey breast down on a poultry rack in a large roasting pan.
Place the foil-wrapped stuffing in the bottom of the pan.
Rub the bird generously with about ¼ cup of the softened butter.
Roast the turkey, uncovered, in a moderately slow oven, 325 degrees, basting every 20 minutes with a mixture of the oyster liquid, giblet-cooking water, and remaining butter, melted.
After 1½ hours or roasting, turn the turkey breast side up.
Allow about 30 minutes per pound for roasting the turkey.
The turkey is done when the leg joint moves easily.
