Things You'll Need:
- 2 cups self rising cornmeal
- 5 eggs
- 1/3 cup oil
- 2 cups milk
- 2 sticks butter
- 2 cups bread crumbs
- 1 & 1/2 cup chopped onion
- 2 cups chopped celery
- 2 teaspoons salt
- 1 tablespoon parsley flakes
- 1 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- turkey drippings, giblets and broth
- 1/2 onion
- celery tops
- 1/2 pint oysters
- 91/2" X 13" baking dish
- iron skillet
- saucepan
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Step 1
Cornbread bakingMake cornbread: Heat oil in iron skillet in 425 degree oven. While oil is heating mix cornmeal, 2 eggs and milk in mixing bowl. When oil is hot stir it into the cornmeal mixture and quickly pour the mixture back into the hot skillet. Bake until toothpick stuck into center comes out clean. About 20 minutes but this varies depending on the size of your skillet. When cool crumble cornbread.
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Step 2
Saute turkey neck and gibblets in butter. Skim most of the fat from the turkey drippings and add water to make 1 quart of liquid. Simmer neck and giblets, 1/2 onion and celery tops in this liquid to make turkey broth. You should end up with 2 1/2 - 3 cups broth. Reserve 1/2 cup for basting.
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Step 3
Preheat oven to 350 degrees. Melt 2 tables spoons of butter in skillet and saute celery and onions until clear. Mix with cornbread and breadcrumbs, salt, pepper, poultry seasoning, parsley flakes, 3 beaten eggs and i stick of melted butter. Stir in 2 1/2 cups broth. Add melted butter if not buttery enough.
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Step 4
Put mixture into casserole dish. Mix oysters into one side of dish. Cover with aluminum foil. Bake 45 minutes. Remove foil and baste with a mixture of 1/2 cup broth and 1/4 cup melted butter. Continue baking 15 to 20 minutes until brown.
Comments
veryirie said
on 11/7/2008 This is such a simple idea. I brought oyster stuffing 30 years ago when I married and my husband brought his family pork sausage stuffing recipe. So, guess who always won? Not me. :( I'm going to try this with both. THANK YOU!!!