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Roast Turkey with Oyster Stuffing
 
 

Allow ½ to ¾ pound per serving. Prepare bird for roasting. Season body cavity and fill with stuffing. (A 12-15 pound bird will require 3 or 4 quarts of bread for stuffing.) After stuffing and trussing, rub outside of bird with butter or oil and salt. Place on a rack in an open pan, breast down. For even cooking, turn from one side of breast to other, then breast up, and repeat. Baste with melted butter or drippings every hour or when turned. Oven temperature should be between 250° to 350° F., depending on size of bird. (See Poultry Roasting Timetable)   Stuffing 1 quart bread crumbs ½ pint oysters 1/3 cup butter 1 tablespoon parsley, chopped ½ tablespoon chopped onion Pinch savory seasoning Pinch celery seed ½ to ¾ teaspoon salt Pepper to taste Heat oysters gently in their own liquid a few minutes. Drain. Melt butter in frying pan, add parsley and onion and cook a few minutes. Mix lightly but thoroughly. Add a few tablespoons of liquid if desired, but remember the stuffing will take up some moisture from the turkey.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.