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Roast Turkey With Oyster Stuffing

American.Kitchen's picture
  Turkey 14 Pound
  Celery 1 Tablespoon, chopped
  Minced scallions 1 Tablespoon
  Onions 2 Large
  Thyme sprig 1 Small
  Garlic 2 Clove (10 gm)
  Parsley 1 Tablespoon
  Fat 1 Tablespoon
  Bay leaves 2 , crushed
  Oysters 1 Pint
  Lard/Margarine 1 Pound
  Turkey giblets 1 Cup (16 tbs), cut up
  Toasted bread slices 6
  Flour 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
South American
Main Dish

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 388 Calories from Fat 215

% Daily Value*

Total Fat 24 g36.7%

Saturated Fat 8 g39.8%

Trans Fat 0 g

Cholesterol 139 mg46.3%

Sodium 153.4 mg6.4%

Total Carbohydrates 7 g2.2%

Dietary Fiber 0.57 g2.3%

Sugars 0.9 g

Protein 35 g69.1%

Vitamin A 1.7% Vitamin C 4.7%

Calcium 3.6% Iron 16.5%

*Based on a 2000 Calorie diet

Roast Turkey With Oyster Stuffing Recipe