Turkey dressing
The neck from a 12 pound turkey
Water to cover
Celery leaves
Carrot top
1 small onion, cut into quarters
3 cups stale white bread
3 cups stale unsweetened cornbread
2 tablespoons butter
1 teaspoon vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon dried or 2 tablespoons fresh sage leaves
1 1/2 cups oysters, shucked, shells removed
In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top,
onion and water to cover. Simmer for 2 hours as the turkey roasts.
In a large bowl combine stale breads, set aside. In a large saute pan melt butter
with vegetable oil. Add onions, celery and sage and cook over medium
heat until onions begin to brown Add onion mixture and enough of the giblet broth
to moisten bread, toss, and set aside. About 1 hour before the turkey
is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from
pan. Toss the oysters with the bread stuffing and add it in an even
layer to the roasting pan with the turkey, stirring to coat the bread. Return the
turkey to the oven and continue roasting for the final hour. Serve as
a side dish
Recipe Summary
Difficulty: Easy
Yield: approximately 8 cups dressing. Enjoy.
The neck from a 12 pound turkey
Water to cover
Celery leaves
Carrot top
1 small onion, cut into quarters
3 cups stale white bread
3 cups stale unsweetened cornbread
2 tablespoons butter
1 teaspoon vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon dried or 2 tablespoons fresh sage leaves
1 1/2 cups oysters, shucked, shells removed
In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top,
onion and water to cover. Simmer for 2 hours as the turkey roasts.
In a large bowl combine stale breads, set aside. In a large saute pan melt butter
with vegetable oil. Add onions, celery and sage and cook over medium
heat until onions begin to brown Add onion mixture and enough of the giblet broth
to moisten bread, toss, and set aside. About 1 hour before the turkey
is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from
pan. Toss the oysters with the bread stuffing and add it in an even
layer to the roasting pan with the turkey, stirring to coat the bread. Return the
turkey to the oven and continue roasting for the final hour. Serve as
a side dish
Recipe Summary
Difficulty: Easy
Yield: approximately 8 cups dressing. Enjoy.
