he broth. Stir in the stuffing mix until thoroughly combined. Transfer
ven to 350\u00b0F.
For the stuffing, melt the butter in
Preheat over to 350 degrees. Butter a deep 3 quart casserole and a large section of aluminum foil and set aside.
Add and mix everything together.
Cook for at least 45 minutes covered. remove top and let it brown/crust up.
combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth
he oven.
Make the stuffing while the chicken is cooking
ale instead of toasting.
For the stuffing part:
In a
br>Mix.
If the stuffing is not moist enough, add
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly shucked
Check oysters for any bits of shell.
Combine all ingredients, including oyster liquor and mix lightly with a fork.
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
de baking the stuffing in a pan the default for many cooks
ysters and toss well until stuffing is moist but not packed
In large pan, melt butter or margarine.
Cook and stir onion and celery until tender but not brown.
Add bread cubes, seasonings and mix.
Stir in chopped oysters.
Beat eggs into oyster liquid and milk.
Add liquid gradually and toss lightly to evenly coat.
Makes enough stuffing for a 12 to 14-pound turkey.
Preheat oven to 350F and lightly grease a baking pan.
Place one fillet on pan, sprinkle with salt and pepper.
Dip oysters in cracker crumbs; cover the fillet with them.
Place remaining fillet on top of oysters and fasten in place with toothpicks or skewers.
Sprinkle with lemon juice and remaining cracker crumbs; dot with butter.
Bake for an hour or until flaky and done.
ncluding the juice.
Fill oyster can with milk and add
ot.
Add oysters and oyster liquor, and simmer 3 minutes
1 - Puree the shucked oysters (along with their juices), the eggs, milk, salt, and pepper in a blender.
2 - Pour the contents of the blender over the dry stuffing in a frying pan.
3 - Heat at medium to high heat and stir until the liquid is completely absorbed by the stuffing.
4 - Remove from heat and serve.
extending paper above long sides for handles. Sift flour into medium
-inch casserole dish.
For the stuffing; melt butter in a
Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.