Sally's Oyster Stuffing

My mother-in-law makes the best stuffing, and it is unusual because it includes oysters. I have to admit, it took me a few years to acquire a taste for eating oysters with my turkey, but now I adore it! She always makes a version without oysters just in case someone prefers it, but the popular one at Thanksgiving is always the Oyster Stuffing.

Sally's Oyster Stuffing

For 22-24 lb turkey:

1 loaf of inexpensive loaf bread

1 1/2 t. Lowry’s

1 1/2 t. Salt 

1 1/2 t. Pepper 

1 1/2 t. Garlic salt

5 cartons refrigerated shelled Oysters, drained and chopped, saving juice

1 Onion, chopped

5 stalks Celery, chopped

1/3 c. Parsley, chopped

1 stick Butter

The night before cooking the turkey, cut open the wrapper on the loaf of bread and let it sit out all night.

The next day, in a bowl, tear up bread and put butter on top of bread, cut up into 1/2 tablespoon sizes and toss. Put chopped oysters, celery and onions into mixture and mix. Pour on seasoning. Pour juice on top and mix.

Season the cavity of the turkey with more of the same seasonings. Insert stuffing into the bird. Put turkey into roasting pan and rub entirely with butter. Add three cups water to roasting pan once it is in oven. Cover with foil. Bake according to directions.

45 minutes before turkey is done, unwrap turkey to brown.

If putting in 9x13 pan, cover with foil, pour 2 cans of chicken broth over it. Make sure it is not soggy. Bake approximately 30 -45 minutes and remove foil for last 15 minutes.

photo emerils.com