Cathy Ballou's grandmother's oyster dressing

  • Preparation Time20 mins
  • Cooking Time180 mins
  • Serves8
  • DifficultyEasy
Neck from a 5 1/2-kg turkey
Water to cover
Celery leaves
Carrot top
1 small onion, cut into quarters
100g stale white bread
100g stale unsweetened cornbread
30g butter
1 tsp vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tbsp dried or 2 tbsp. fresh sage leaves
225g oysters, shucked, shells removed
1) In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside.

2) In a large saute; pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown. Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside.

3) About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 120ml of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting tin with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish.

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