| | Turkey with Oyster Cornbread Stuffing
Turkey
one 8 pound turkey
1 1/2 cup of water
1 cup of butter or margarine, softened
Stuffing
8 cups of crumbled cornbread/muffins
5 Scallions, washed & minced, including tops
10 medium mushrooms, wiped and chopped
1 cup of coarsely chopped pecans
18 Oysters, drained and chopped, reserve liquid
Turkey giblets, cooked and chopped
1 Egg
1 Garlic clove, peeled and crushed
2 tablespoons of minced parsley
1/2 teaspoon of powdered savory
1/4 teaspoon of fresh ground pepper
2 1/2 teaspoons of salt
5 tablespoons of Oyster liquid
5 tablespoons of giblet-cooking water
1/4 cup of melted butter or margarine
Wipe turkey well with a damp cloth, inside and out. Remove any pinfeathers, and singe off hairs. Simmer the giblets in 1 1/2 cup of water for 20 to 30 minutes. Remove from cooking water, and chop. Save the cooking water. Mix the dressing ingredients together thoroughly, and stuff both neck and body cavities of the bird. Wrap remaining stuffing in aluminum foil. Skewer the openings shut, truss, and place the turkey breast down on a poultry rack in a large roasting pan. Place the foil-wrapped stuffing in the bottom of the pan. Rub the bird generously with about 1/4 cup of the softened butter. Roast the turkey, uncovered, in a moderately slow oven, 325ºF. basting every 20 minutes with a mixture of the oyster liquid, giblet-cooking water, and remaining butter, melted. After 1 1/2 hours or roasting, turn the turkey breast side up. Allow about 30 minutes per pound for roasting the turkey. The turkey is done when the leg joint moves easily. Makes 6 to 8 servings. |
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