|
Oyster Stuffing Recipe
From Chef Bruce at the Palace Cafe in New Orleans
- 6 Tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup minced garlic
- 1 Tablespoon chopped parsley
- 2 cups dry bread crumbs
- 2 quarts shucked oysters
- 1 cup Tasso sausage(smoked, cured pork shoulder)
- 3/4 teaspoon salt
- 1/4 teaspoon paprika
- Tabasco, Worcestershire sauce to taste
Melt butter in a large saute pan. Add chopped onion and celery and saute
until golden brown. Add the garlic. In a separate pan, cook the sausage,
drain off excess fat and set aside. Add the parsley, oysters, salt and
paprika to the onion mixture. Thoroughly combine, making sure oysters
are heated through. Stir in sausage. Add bread crumbs and stir until
fully incorporated and hot. Add Tabasco and Worcestershire sauce to taste.
Transfer to over-proof dish or set aside to stuff bird.
If cooking stuffing on side, bake at 350 degrees for 25 minutes. If
stuffing is being cooked in the turkey, bake until internal temperature
is at least 165 degrees.
|
