My grandma's way of making turkey stuffing who is not with us anymore and I am sure would be proud that I am thinking of her still. She was part Swedish and reminded me of the actress Ruth Gordon in a way as a spirited woman full of love and back home warmth.
My Private Note
Units: US | Metric
- 1Crush the bread with hands in bowl.
- 2Drain and cut up the oysters, adding to bread.
- 3Add milk.
- 4Cover the extra turkey parts; tail and neck with water in a small pot and make stock while frying the cut up onion and celery with butter; salt and pepper [until translucent].
- 5Cut up the zucchini; yellow squash and add it to a big pot with the fried-up onions and celery.
- 6Cut up the fresh sage and add it to big pot.
- 7Take out the boiled turkey parts and cut them up adding them to the vegetable mixture (except the tail and neck I get rid of).
- 8Add the water they were cooking in to the vegetable mixture.
- 9Combine contents of big pot to bread and oysters and mix it thoroughly.
- 10Stuff that big Fat Tom Turkey at both ends even cut a hole at top of skin that is tucked under so as to add some stuffing in this way.
- 11Cover turkey with foil until last hour.
- 12Bake at 350°F for 4 hours.
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Nutritional Facts for Sage and Oyster Turkey Stuffing
Serving Size: 1 (490 g)
Servings Per Recipe: 7
- Amount Per Serving
- % Daily Value
- Calories 874.2
- Calories from Fat 378
- Total Fat 42.1 g
- Saturated Fat 16.4 g
- Cholesterol 256.6 mg
- Sodium 825.6 mg
- Total Carbohydrate 46.5 g
- Dietary Fiber 3.9 g
- Sugars 7.5 g
- Protein 73.6 g
The following items or measurements are not included:
Bumble Bee oysters