oftt

Aunt Lovey's Turkey Stuffing Recipe

Print Email

1 Stick butter or margarine
2 cup chopped onion
2 large cloves of crushed garlic
1 1/2 cup chopped celery
1 cup chopped pecans
1 Twelve Oz. Box Mrs. Cubbison’s Corn Bread Stuffing Mix
8 Oz. Can oysters, chopped (with liquid)
20 Oz. Can chestnuts, drained and crumbled
1 teaspoon Salt (or less, to taste)
1 teaspoon Dried Sage (or Thyme if you don’t like Sage)
1 teaspoon Poultry Seasoning
1 Stick of Butter or Margarine melted
1/2 cup to 1 cup chicken broth
1/4 cup dry sherry

In a large skillet melt 1/4 lb stick of butter and sauté  onions, garlic and celery until soft and most of the liquid evaporates. Add the pecans and stir until they are toasted. Remove this mixture to a large mixing bowl.  Add the stuffing mix, oysters with the liquid, chestnuts, salt, sage, poultry seasoning, the other stick of butter (melted), the chicken broth and sherry. Stir well. If it is too dry, stir in remaining chicken broth. Stuffing can be drier when cooked in the turkey than when baked in a casserole.

Bake covered at 350°F  for 30-35 minutes and you can baste it with the Turkey drippings. Serves 14-16.

 

 

restaurant news

New York City Through a Foodie's Eyes
New York
by David Latt

eataly.jpgIf you are a foodie visiting New York, you're probably planning on visiting Mario Batali's Eataly where you'll wander the crowded aisles a bit dazed. Glass fronted counters and small eating...

Read more...
Meat at The Butcher Shop - Boston
Boston
by Kitty Kaufman

butcher 3The Butcher Shop is a South End mecca for meat. It's part of Barbara Lynch's restaurant group that takes in B&G Oysters which is right across the street. This is a wine bar and a full-service...

Read more...
A Night at Angelus
London - British Isles
by Carolan Nathan

angelusLondon has become a mecca for great restaurants...contrary to the myth that has grown up probably due to ignorance and jealousy especially by the French and also by many Americans unfortunately. A...

Read more...
Summer Eats in San Francisco
San Francisco
by Amy Sherman

Scream SorbetIf you've never been to San Francisco you need to know our Summer starts NOW. Yes, in September. Not only is it pretty and warm and sunny but Summer produce--tomatoes, corn, pepper, and peaches...

Read more...