Oyster Stuffing

Amount Per Serving Calories: 107 Total Fat: 3.7g Cholesterol: 64mg Sodium: 500mg Total Carbs: 13.2g Dietary Fiber: 1.6g Protein: 5.3g

• Ready In: 1 hr 50 mins
• Serves: 14

Ingredients

• 1  teaspoon paprika
• 1  teaspoon dried sage
• 1⁄2 teaspoon ground nutmeg
• 2  eggs
• 2  cups  chicken stock
• 4  stalks celery, diced
• 1 1⁄2 cups  chopped onions
• 5  cups  crumbled  cornbread
• 1⁄2 cup  chopped cooked  turkey giblets
• 8  ounces  shucked  oysters
• 1⁄4 cup  chopped fresh parsley
• 1  teaspoon dried basil
• 1  teaspoon salt

Directions

1. In a skillet, sauté the celery with the onions until the onions are translucent.
2. In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
3. Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked.
4. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.