Recipe for dipping turkey oysters

This is a classic, tasty bread sauce with chopped oysters and is a lovely choice for a holiday dinner – a delicious turkey set, but it can also be used with chicken, duck or goose and is also suitable for other traditional holiday dishes.

When cooking the turkey inside, check out the tips below the recipe for safe minimum temperatures and how to handle leftovers.

What you’ll need

3/4 cup butter or margarine 1 cup onion, finely chopped 3/4 cup celery, finely cut leaves 1 pint small oysters, dried and chopped; if desired, juice 1 tablespoon poultry seasoning 1 teaspoon salt or taste 1/2 teaspoon black pepper 1/4 cup parsley, chopped 10 to 12 cups breadcrumbs, soft, daily 1/2 to 1 cup low-sodium chicken broth or seasoning or part of the oyster liquid 2 eggs, beaten

How to make

Melt butter in a large saucepan over medium heat; add onion and celery. Cook, stirring, for 5 minutes. Then add the oysters, poultry seasoning , salt, pepper and parsley and cook for another 5 minutes. Add breadcrumbs and 1/2 cup chicken broth; stir to combine ingredients. Taste and adjust seasonings. Add beaten eggs and mix well, adding more moistened chicken broth if needed. To add the garlic, fill the cavity with the stuffing mixture easily. Before removing the turkey from the oven, make sure the stuffing chamber has reached the minimum safe temperature of 165 F. The turkey can be tried, but if the bird has stuffing, it should be checked. Add to a separate separate roasting pan, preheat the oven to 350° F. Lightly spray the shallow roasting pan with nonstick cooking spray or butter. Place the filling mixture in the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 25 to 30 minutes longer, or until stuffing registers at least 160 F

Stuffing Safety Tips

When stuffing turkey, uncover, allowing about 3/4 cup per pound of poultry. About 9 to 10 cups should be enough to stuff 12 to 14 pounds of cod. As soon as the stuffing is done and moistened, stuff the bird. Do not refrigerate the stuffing first. Cook the raw, stuffed turkey immediately. Never cook a stuffed turkey in an oven below 325 F. Do not remove a piece of turkey from the oven until it has reached the minimum safe temperature of 165 F. Let the roasted turkey stand for 20 minutes before removing the stuffing and carving. After cooking for 2 hours, refrigerate both stuffing and turkey. Store leftovers in refrigerated containers and use within 3 to 4 days. Heat the leftovers to a safe minimum temperature of 165 F. Nutritional Guidelines (per serving) Calories 284 Total fat 8 g Saturated fat 2 g Saturated fat 2 g Cholesterol 21 mg Sodium 644 mg Carbohydrate 44 g Fiber 3 g Protein 9 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)