| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Dressing, Poultry, Meats, Cajun | 20 | Servings |
INGREDIENTS
| 3 | lb | Ground meat |
| Salt & pepper to taste | ||
| Garlic powder to taste | ||
| 1/2 | Bag stuffing mix (or more) | |
| 5 | Cloves garlic, chopped | |
| Parsley, chopped | ||
| 1 | Pint oysters | |
| 1 | Chopped onion | |
| 5 | Green onions, chopped | |
| 3 | Stalks celery, chopped | |
| Giblets from poultry |
INSTRUCTIONS
Brown meat, gizzards, heart and liver. Add seasonings and vegetables and cook until onions are soft. Mix dressing according to package directions. Add oysters and pecans and cook 2 or 3 minutes. Cool before stuffing turkey. HINT: Dressing mixture (before adding oysters) should be quite dry. Oysters will give up a lot of moisture during cooking, plus natural juices from bird. Adjust accordingly. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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