Oyster Stuffing

It is less than a week until Thanksgiving and I think I've only posted a couple of recipes. I need to get on the ball.

I have made the same Oyster Stuffing since I was in my late twenties, a long time ago. To be honest I have not found a recipe that I like better or as well.

Sometimes I stuff the bird, sometimes I bake the stuffing in balls in a shallow dish. I always pray for left over stuffing. Sometimes I use all bread, sometimes bread and cornbread. It will be wonderful whatever you decide.

This year I have made October Farm No Knead Rosemary Bread to use in my stuffing. It just keeps getting better.

Oyster Stuffing
Stuffing for 15 pound turkey
print recipe

24 slices dry bread, cut in cubes
1 cup butter, melted
2/3 cup finely chopped turkey giblets
1 pint oysters
2 1/2 cups chopped celery
1 cup chopped onion
1 1/2 cups grated apple (about 4 medium-sized, grated, pared)
1/2 cup water
2 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon sage
1/2 teaspoon sugar
2 eggs, beaten

Heat 1/2 cup butter in a heavy skillet. Add giblets and cook over medium heat 20 minutes, stirring occasionally.

Drain the oysters, remove any shell particles. Coarsely chop and refrigerate until ready to use.

Heat 1/2 cup butter in a large skillet. Add celery, onion and apple' cook over medium heat until onion is tender, stirring occasionally.

Meanwhile, pour water over bread cubes. Sprinkle with a mixture of salt, pepper, sage and sugar; toss gently. Add eggs and mix lightly. Blend in oysters, giblets, and apple mixture. Lightly spoon into body and neck cavities of bird. Or form into large balls and place in casserole and bake for 45-60 minutes.