Recipe - Oyster And Cornbread Stuffing

4 Stalks celery; chopped
1 Yellow onion; chopped
One half Stick butter
Giblets from turkey
5 cup Corn bread crumbs
One fourth cup Chopped parsley
1 teaspoon Basil
1 teaspoon Salt
One half teaspoon Paprika
1/8 teaspoon Freshly grated nutmeg
2 teaspoon Whole sage leaves; rubbed
2 Eggs; beaten
One half pt Small oysters; with juice
Salt & pepper to taste

Enough stuffing for a 912 pound turkey.

This dish goes back 300 years. The colonists lived on corn, clams, and
oysters . . . and now and then a turkey. The recipe is easy and unusually
good. I urge you to try it soon.

In a mediumsized frying pan, saut‚ the celery and onion in the butter
until transparent. Set aside. Cook the giblets (the heart, liver, gizzard,
neck, and tips of the wings) in about 1 quart of water. Cover and simmer
until the gizzard is tender, about 1One half hours. Allow the meat to cool in
the broth and in the meantime make the corn bread crumbs. I simply break up
the corn bread and place it on a cookie sheet in a very low oven until the
bread is dry enough to crumble up into very small pieces. Place the crumbs
in a large mixing bowl.

Remove the meat from the bones and coarsely grind the meat, reserving the
broth. Place the meat and saut‚ed vegetables in the breadcrumb bowl along
with the remaining ingredients. Add about 3 cups of the giblet broth and
season with salt and pepper to taste. The amount of broth that you add will
depend upon how moist a dressing you like.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.