oftt

Felicity's Oyster Stuffing

Print Email

For a 6 to 8 pound turkey…

3 tablespoons butter or olive oil
1 onion chopped (about 1 cup)
3 garlic cloves, chopped
1 stalk celery, chopped
2 tablespoons chopped parsley, Herbes de Provence, or herbs of your choice
1 teaspoon paprika (optional)
4 to 6 cups day old bread, cubed (or crumbs) (can also use commercially prepared)
1 cup or 1 jar fresh oysters with juice, whole or chopped
1 cup (or more as needed) of broth, water, or liquid from cooking giblets

OPTIONAL: sautéed and chopped sausage, mushrooms, water chestnuts, olive, nuts

Sauté onion, garlic, and celery in butter or oil
Season with parsley, salt, pepper and herbs
Add paprika if using
Add bread
Add oysters and optional ingredients
Add enough liquid to create a moist dressing

Do not stuff turkey until ready to cook.  Stuff neck and body cavity lightly.  (Can also be baked in a casserole dish instead.)  Bake turkey as usual.  Enjoy!

 

 

restaurant news

A Lingering Lunch at Terzo Piano
Chicago
by Lisa Dinsmore

chicago03.jpgWe usually go to Chicago once a year to see my husband's family. We rarely get into the city since they live in the suburbs, but this time around we got the chance to spend a few days downtown,...

Read more...
Coppa Boston
Boston
by Lisa Dinsmore

coppalogo.jpgThere are people who, when on vacation, go wherever the road takes them. I am not one of them. If I'm going somewhere new and only have a few days to explore a place, I'm going to find the best...

Read more...
The Lucky Pig
Northern California
by Amy Sherman

LuckyPigI am somewhat obsessed with a dish called the Lucky Pig, it’s served at Solbar in Calistoga and I order it almost every time I dine there. It’s basically tender roast pork served with a lot of...

Read more...
St. Felix Bar
Los Angeles
by Lisa Dinsmore

stfelixsign.jpgI don't know who invented the concept of Happy Hour and I really don't care. I'm sure it isn't necessarily a good thing that it's my favorite time of day, but I just can't think about those two...

Read more...