Bobby Kreiner's Food

Roast Turkey with Oyster Dressing

      

October 4, 2017

Three days before Thanksgiving or Christmas my grandmother would lay out bread on a cookie sheet to dry out to make the bread cubes. It is a tradition I still do today. I believe it makes better dressing or maybe it just reminds me of my grandmother.

Ingredients

8 to 12-pound turkey

1 tablespoon vegetable oil

Oyster Dressing:

4 cups bread cubes, dried

3 tablespoons onion, chopped

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon poultry seasoning

1/3 cup butter or margarine, melted

1 bay leaf

1 egg

1/2 cup chicken broth to moisten

3 cups raw oysters

Directions

Preheat oven to 325 degrees.

Wash turkey and remove plastic packets in body and neck cavity.

Place giblets and neck in small saucepan and cover with water.

Simmer to make broth for stuffing.

Dry turkey with paper towel and place on rack in open roasting pan.

Brush turkey with oil.

Bake 2 1/2 to 3 hours or until meat thermometer reads 180 degrees in the bottom of thigh bone.

If the turkey begins to become too brown, cover with aluminum foil.

Oyster Dressing:

Toss stuffing ingredients together and place in greased casserole dish.

Broth should moisten.

Be careful not to add too much liquid.

Bake in oven for 30 minutes or until golden.

Makes 10 servings.

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