Oyster Stuffing

Oyster Stuffing
Stuffing for 15 pound turkey
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24 slices dry bread, cut in cubes
1 cup butter, melted
2/3 cup finely chopped turkey giblets
1 pint oysters
2 1/2 cups chopped celery
1 cup chopped onion
1 1/2 cups grated apple (about 4 medium-sized, grated, pared)
1/2 cup water
2 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon sage
1/2 teaspoon sugar
2 eggs, beaten

Heat 1/2 cup butter in a heavy skillet. Add giblets and cook over medium heat 20 minutes, stirring occasionally.

Drain the oysters, remove any shell particles. Coarsely chop and refrigerate until ready to use.

Heat 1/2 cup butter in a large skillet. Add celery, onion and apple' cook over medium heat until onion is tender, stirring occasionally.

Meanwhile, pour water over bread cubes. Sprinkle with a mixture of salt, pepper, sage and sugar; toss gently. Add eggs and mix lightly. Blend in oysters, giblets, and apple mixture. Lightly spoon into body and neck cavities of bird. Or form into large balls and place in casserole and bake for 45-60 minutes.