| 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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