Oyster Apple Stuffing
|Butter||1 Cup (16 tbs)|
|Chopped turkey giblets||2⁄3 Cup (10.67 tbs)|
|Chopped celery||2 1⁄2 Cup (40 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Grated apple||1 1⁄2 Cup (24 tbs)|
|Water||2 Cup (32 tbs)|
|Dry bread slices||24 , cut into cubes|
|Salt||2 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Eggs||2 , beaten|
Heat 1/2 cup of the butter in a heavy skillet.
Add giblets and cook over medium heat 20 minutes, stirring occasionally.
Drain the oysters; remove any shell particles.
Coarsely chop and refrigerate until ready to use.
Heat remaining 1/2 cup butter in a large skillet.
Add celery, onion, and apple; cook over medium heat until onion is soft, stirring occasionally.
Meanwhile, pour water over bread cubes.Sprinkle with a mixture of salt, pepper, sage, and sugar; toss gently.
Add eggs and mix lightly.
Blend in oysters, giblets, and apple mixture.
Lightly spoon into body and neck cavities of bird (do not pack).