Roast Turkey With Oyster Stuffing
|Celery||1 Tablespoon, chopped|
|Minced scallions||1 Tablespoon|
|Thyme sprig||1 Small|
|Garlic||2 Clove (10 gm)|
|Bay leaves||2 , crushed|
|Turkey giblets||1 Cup (16 tbs), cut up|
|Toasted bread slices||6|
|Flour||1 Cup (16 tbs)|
Clean and wash the turkey inside and out, rub salt and pepper inside and out.
Make a stuffing as follows.
Mince the onions and garlic and brown in the fat.
Place the oysters in hot water until the edges curl, then pour off the water but save it.
Chop the oysters fine.
Put the oysters and giblets in the pot with the onions and garlic and let fry 15 minutes.
Soak the toast in the oyster water and mash it.
Add to the onions and garlic.
Add the celery, scallions, thyme, parsley, bay leaves, and salt and pepper to taste.
Stuff the turkey and fasten the opening with thread or skewers.
Grease the turkey with lard and sprinkle it with flour.
Put 1 pound lard or oleomargarine in the baking pan (no water).
Bake 2 hours, starting the bird breast down, and turning when back and wings are brown, in a 350° oven.