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.
- 1 loaf white bread (stale or toasted)
- 1⁄2-1 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
- 1⁄4 cup milk
- 5 lbs turkey
- Crush the bread with hands in bowl.
- Drain and cut up the oysters, adding to bread.
- Add milk.
- 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].
- Cut up the zucchini; yellow squash and add it to a big pot with the fried-up onions and celery.
- Cut up the fresh sage and add it to big pot.
- 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).
- Add the water they were cooking in to the vegetable mixture.
- Combine contents of big pot to bread and oysters and mix it thoroughly.
- 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.
- Cover turkey with foil until last hour.
- Bake at 350°F for 4 hours.
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.