| 1 stick | margarine | | 1 1/2 to 2 cups | celery, chopped | | 1 to 1 1/2 cups | onion, chopped | | Lawry's salt | | poultry seasoning | | salt | | Pepper | | 1 pan | cornbread | | 1 loaf | white bread | | 1 pint | fresh oysters | | 2 | eggs, beaten | | broth |
| | Tear bread into pieces the night before to air dry. Crumble cornbread onto bread in morning. Use large crock or bowl.
Cook turkey giblets and neck in salted water to make broth.
Saute celery and onions in melted margarine until tender, adding Lawry's salt, poultry seasoning, salt and pepper near end of cooking.
Snip oysters with kitchen shears into bowl of breads (include oyster liquor), add oniion & celery mixture. Also cut up giblets and any meat that can be used from neck and add. Add 2 slightly beaten eggs and enough broth to moisten. Adjust seasonings to taste. Stuff neck and cavity of turkey and put extra stuffing mixture into a casserole dish. This can be baked after the turkey is out of the oven and will usually be done in time to take from oven midway through dinner. Partial pre-baking can be started in microwave also. This is not an exact kind of recipe; adjust ingredients and proportions to individual taste. |
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