ROAST TURKEY WITH OYSTER STUFFING
I like oysters, but I didn't know I'd like them in stuffing. I like the combination of leeks and oysters. This recipe came from Betty Crocker's Old-Fashioned Cookbook. You can substitute 2-8 ounce cans oysters for the shucked oysters.
Provided by AmyZoe
Categories Whole Turkey
Time 4h45m
Yield 14-16 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/2 cup butter in Dutch oven over medium heat until melted.
- Cook and stir celery and leeks in butter until tender. Remove from heat.
- Stir in remaining ingredients except turkey and melted butter.
- Stir in enough reserved oyster liquid, if necessary, to moisten stuffing.
- Heat oven to 325. Fill wishbone area of turkey lightly with stuffing.
- Fasten neck skin to back with skewers.
- Fold wings across back with tips touching.
- Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.).
- Tuck drumsticks under band of skin at tail, or tie to skewer to tail.
- Spoon remaining stuffing into small greased casserole. Cover and refrigerate.
- Place in oven with turkey during last 30 minutes of roasting.
- Place turkey, breast side up, on rack in shallow roasting pan.
- Brush with melted butter.
- Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone.
- Roast uncovered 3 1/2 to 4 hours or until thermometer registers 185.
- Brush turkey with pan drippings 2 or 3 times during roasting.
- Place a tent of aluminum foil loosely over turkey when it begins to turn golden.
- After 2 1/2 hours, cut band or remove skewer holding legs.
- Let stand about 20 minutes for easiest carving.
- As soon as possible after serving, remove every bit of stuffing from turkey.
- Cool stuffing and turkey meat promptly. Refrigerate separately.
- Use stuffing within 1 or 2 days and turkey meat within 2 or 3 days. Turkey meat can be frozen up to 3 weeks.
Nutrition Facts : Calories 669.7, Fat 34.1, SaturatedFat 11.8, Cholesterol 254.1, Sodium 620.6, Carbohydrate 14.4, Fiber 0.9, Sugar 1.4, Protein 71.3
OYSTER STUFFING FOR TURKEY
This dressing is a tradition with our family. Thanksgiving without oyster stuffing is not complete! There is just a hint of something extra, but the oyster taste is not overpowering, so even those who don't care for oysters like this stuffing. It's my "secret ingredient"!
Provided by Chris R.
Categories Poultry
Time 5h25m
Yield 12 cups
Number Of Ingredients 12
Steps:
- In large frying pan, saute sausage meat, stirring to break up, until lightly brown.
- Lift out with slotted spoon into large bowl.
- In drippings (add a little butter, if there's not enough), saute celery and onion until tender-- 8 to 10 minutes.
- Add to sausage meat.
- Add next seven ingredients; mix well.
- Add broth and eggs.
- Mix.
- If the stuffing is not moist enough, add a little water, but be careful because you don't want it too wet.
- The turkey will add moisture during the cooking process.
- Use this recipe to stuff a 10- 12 lb turkey.
- Spoon dressing into turkey cavities, but do not pack.
OYSTER STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield about 4 to 6 side dish serving
Number Of Ingredients 19
Steps:
- Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
- Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
- Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
- Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
- Remove from the oven and serve immediately.
- Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
- Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
- Yield: 1 small loaf of cornbread
TURKEY BREAST WITH STUFFING AND GRAVY
Try this Turkey Breast with Stuffing and Gravy recipe for Thanksgiving. Requiring only 20 minutes of prep time, this easy-to-make Turkey Breast with Stuffing and Gravy recipe can be made and served almost instantly. Pour some hot gravy over your dish and enjoy!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Prepare stuffing as directed on package; mound in center of 13x9-inch pan sprayed with cooking spray.
- Place turkey, breast side up, on top of stuffing, covering stuffing completely. Brush turkey with oil.
- Bake 30 min. Reduce oven temperature to 325ºF. Bake turkey an additional 45 min. to 1 hour or until turkey is done (165ºF). Let stand 10 min. before carving. Meanwhile, heat gravy in small saucepan; stir in sour cream.
- Serve turkey and stuffing topped with gravy.
Nutrition Facts : Calories 780, Fat 36 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 210 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 0.8427 g, Sugar 0 g, Protein 83 g
ROAST TURKEY WITH HERBED OYSTER STUFFING AND GIBLET GRAVY
Categories Herb turkey Roast Thanksgiving Stuffing/Dressing Bacon Oyster Sage Thyme Gourmet
Yield Serves 8
Number Of Ingredients 19
Steps:
- Make the stuffing:
- In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat. In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
- Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
- Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 30 minutes more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
- Make the gravy:
- Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
- Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.
ROAST TURKEY WITH HERBED OYSTER STUFFING AND GIBLET GRAVY
Wonderful Thanksgiving recipe. This is from Gourmet Magazine November 1992.**Under the ingredients the program would not allow for me to write two - (1/2-pound) loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups), so it is to be one or the other. This recipe also calls for a 12-14 pound turkey
Provided by Mrs. Flick
Categories Whole Turkey
Time 4h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Stuffing:.
- In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl.
- In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat.
- In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl.
- Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.).
- Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey.
- Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
- Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F oven for 30 minutes.
- Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F and the juices run clear when the thigh is pierced with a skewer.
- During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F oven for 1 hour, and bake it, uncovered, for 30 minutes more.
- Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
- Make the gravy:.
- Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan.
- Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes.
- Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
- Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.
Nutrition Facts : Calories 1543.2, Fat 86.9, SaturatedFat 35, Cholesterol 490.4, Sodium 1142.4, Carbohydrate 53.5, Fiber 3.5, Sugar 3, Protein 124
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