Roast Turkey with Oyster Stuffing Recipe



Roast Turkey with Oyster Stuffing Recipes

Ingredients :

1 pt fresh oysters

flour

1 egg

1 tbsp milk

3/4 cup fine soda biscuit crumbs

1 tbsp butter

1 tbsp cooking oil

1 cup butter or margarine

1/2 cup chopped onion

1.5 cups chopped celery (with leaves)

1 cup chopped green pepper

1 cup sliced mushrooms

6 cups soft bread crumbs

 1tbsp salt

1/2 tsp pepper

1/4 cup chopped parsley

1/2 tsp sage

1/4 tsp dried leaf rosemary

1/4 tsp dried leaf marjoram

1 tbsp lemon juice

2 tbsp oyster liquid

1 12-lb turkey

melted butter

Method :

Drain oysters and dry them on paper toweling. Measure out and set aside 2 tbsp of the oyster liquid. Dip oysters in flour, then in egg beaten with 1 tbsp milk and finally in soda biscuit crumbs to coat well. Heat 1 tbsp butter and 1 tbsp oil in large heavy skillet and drop in the oysters. Fry about 1 minute or just until lightly browned, turning and lifting out with an egg turner. Set them aside. Heat 1 cup butter in same skillet. Add onion, celery and green pepper. Cook gently 3 minutes, stirring. Add mushrooms and continue cooking and stirring 2 minutes more. Add half of bread crumbs and cook and stir until bread is lightly browned.

Put remaining bread in a large bowl. Add salt, pepper, parsley, sage, rosemary and marjoram. Add hot bread-vegetable mixture, lemon juice and the 2 tbsp oyster liquid you set aside. Toss all together lightly. Stuff neck end of turkey lightly with some of bread mixture. Skewer opening closed. Put a handful of bread mixture into breast of turkey then add a few of the oysters. Add another handful of bread mixture and more oysters, continuing until turkey is loosely stuffed. Skewer opening closed and tie wings and legs of bird close to body. Heat oven to 325F (160C). Set turkey on rack in roasting pan and brush all over with melted butter. Cover with a loose tent of aluminum foil. Roast about 5 hours or until drumstick moves easily. Uncover for last hour so turkey browns well. Baste occasionally.

Serves 6


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