Ingredients: |
Ingredients: Stock:
Turkey or chicken giblets and neck bone
¼ onion wedge
2 ½ cups chicken stock
16 ounces of shucked oysters in their liquor
Dressing:
8 cups herbed stuffing cubes
¼ cup chopped fresh parsley
4 tablespoons butter
1 cup chopped celery
1 cup chopped onion
12 fresh sage leaves, chopped
12 sprigs fresh thyme, striped and gently chopped
4 cloves garlic, grated on a rasp
Salt and freshly ground black pepper
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Directions: |
Directions:Preheat the oven to 350º F.
In a pot, add the giblets, neck bone, onion and stock. Simmer and cook on low for 20 minutes. Discard the onion and neck bone. Remove the remaining giblets and chop. Place back in the stock and set aside. Strain the oysters over the pot of stock and set aside the oysters.
In a large bowl, mix all the stuffing cubes with the parsley and set aside.
In a saute pan on medium heat, add 2 tbsp. butter, celery, onions, sage, thyme and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned. Remove to the bowl of bread cubes. In the same pan, add the remaining 2tbsp. butter and the oysters. Saute until the edges begin to curl on the oysters. Remove to the bowl of stuffing cubes and stir to combine with everything. Pour the stock over the mixture and stir.
This is a wet dressing, so it will be very moist. Pour into a 13x9" baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the temperature to 400º F and bake uncovered until golden brown on top, about 15 minutes more. |
This recipe for Nonna's Oyster Dressing is from