Title: Oyster and Cornbread Stuffing
Categories: Bread
Yield: 6 Servings

4 Stalks celery; chopped
1 Yellow onion; chopped
1/2 Stick butter
Giblets from turkey
5 c Corn bread crumbs
1/4 c Chopped parsley
1 ts Basil
1 ts Salt
1/2 ts Paprika
1/8 ts Freshly grated nutmeg
2 ts Whole sage leaves; rubbed
2 Eggs; beaten
1/2 pt Small oysters; with juice
Salt & pepper to taste

Enough stuffing for a 9-12 pound turkey.

This dish goes back 300 years. The colonists lived on corn, clams, and
oysters . . . and now and then a turkey. The recipe is easy and unusually
good. I urge you to try it soon.

In a medium-sized frying pan, saut‚ the celery and onion in the butter
until transparent. Set aside. Cook the giblets (the heart, liver, gizzard,
neck, and tips of the wings) in about 1 quart of water. Cover and simmer
until the gizzard is tender, about 1-1/2 hours. Allow the meat to cool in
the broth and in the meantime make the corn bread crumbs. I simply break up
the corn bread and place it on a cookie sheet in a very low oven until the
bread is dry enough to crumble up into very small pieces. Place the crumbs
in a large mixing bowl.

Remove the meat from the bones and coarsely grind the meat, reserving the
broth. Place the meat and saut‚ed vegetables in the bread-crumb bowl along
with the remaining ingredients. Add about 3 cups of the giblet broth and
season with salt and pepper to taste. The amount of broth that you add will
depend upon how moist a dressing you like.

From . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.