Sage and Oyster Turkey Stuffing

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Total Time
5hrs
Prep
1 hr
Cook
4 hrs

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.

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Ingredients

Nutrition
  • 1 loaf white bread (stale or toasted)
  • 12-1 cup butter
  • 3 cups white onions
  • 2 cups celery (with leaves)
  • salt and pepper
  • 1 green zucchini
  • 1 yellow squash
  • 8 ounces Bumble Bee oysters (not smoked)
  • 2 tablespoons fresh sage
  • 14 cup milk
  • 5 lbs turkey

Directions

  1. Crush the bread with hands in bowl.
  2. Drain and cut up the oysters, adding to bread.
  3. Add milk.
  4. Cover 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].
  5. Cut up the zucchini; yellow squash and add it to a big pot with the fried-up onions and celery.
  6. Cut up the fresh sage and add it to big pot.
  7. Take out the boiled turkey parts and cut them up adding them to the vegetable mixture (except the tail and neck I get rid of).
  8. Add the water they were cooking in to the vegetable mixture.
  9. Combine contents of big pot to bread and oysters and mix it thoroughly.
  10. Stuff 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.
  11. Cover turkey with foil until last hour.
  12. Bake at 350°F for 4 hours.
Most Helpful

5 5

I too make an Oyster stuffing, however, I add blanced almonds, do not drain the oysters, and I use Pettridge Farms Rye bread crumb mix. Your recipe is right on for the Scandenavian crowd! I made this recipe & I think fresh oysters are better.