Turkey with Oyster-Cornbread Stuffing
| Yield: | 8 Servings |
| Categories: | Poultry |
| TURKEY | ||
| 1 | Turkey (8 lb) | |
| 1 1/2 | c | Water |
| 1 | c | Butter or margarine softened |
| STUFFING | ||
| 8 | c | Crumbled cornbread/muffins |
| 5 | Scallions; washed & minced (include tops) | |
| 10 | md | Mushrooms; wiped and chopped |
| 1 | c | Coarsely chopped pecans |
| 18 | Oysters; drained and chopped (reserve liquid) | |
| Turkey giblets cooked and chopped | ||
| 1 | Egg | |
| 1 | Garlic clove peeled and crushed | |
| 2 | tb | Minced parsley |
| 1/2 | ts | Powdered savory |
| 1/4 | ts | Fresh ground pepper |
| 2 1/2 | ts | Salt |
| 5 | tb | Oyster liquid |
| 5 | tb | Giblet-cooking water |
| 1/4 | c | Melted butter or margarine |
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