| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polish |
Poultry |
1 |
Batch |
INGREDIENTS
| 2 |
lg |
Onions |
| 2 |
|
Garlic clove |
| 1 |
pt |
Oysters |
| 1 |
lb |
Sausage |
|
|
Giblets; cut up fine |
| 1 |
bn |
Celery |
| 1 |
bn |
Scallions |
| 2 |
|
Thyme sprig |
| 2 |
tb |
Parsley |
| 4 |
|
Bay leaf, crushed |
|
|
Salt & pepper; to taste |
|
|
Toasted Bread or croutons |
INSTRUCTIONS
Mince the onions and garlic. Put the oysters in hot water until the edges
curl, then pour off the water but save it. Start browning the sausage. Chop
the oysters fine. Drain the grease off of the sausage. Add the onions,
garlic, oysters and giblets to the sausage. Cook about 15 minutes.
Soak the bread or croutons in the oyster water and mash it. Add the meat,
and balance of ingredients. Mix. Use salt and pepper to taste. Stuff the
turkey.
This is the recept that I use for my smoked turkeys. I also sometimes add
Polish sausage to the meat, for some additional flavor. (Also, I almost
always put a little hot sauce in the stuff for flavor.) Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On WED, 26 APR 1995 153022 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Religion is external, faith is internal.”