Thanksgiving Turkey Oyster Dressing Stuffing Recipe
Without the fuss of packing it into the bird, a dressing is easier to prepare, too, and less hassle to serve. You also get more control over the final
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Baking dish
- Saute pan
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Spoon
- Kitchen timer
- Microwave
- Bread knife
- Pastry brush
- Aluminum foil
Ingredients
- 1 lb good-quality French bread or 1 lb white bread
- 1/2 lb unsalted butter
- 1 lb prewashed organic baby spinach leaves
- 2 cups chopped onions
- 1 tablespoon minced garlic
- 2 ounces button mushrooms, wiped clean, trimmed, and quartered
- 2 ounces fresh shiitake mushrooms, wiped clean, trimmed, and cut into 8 pieces each
- 3 dozen shucked small oysters, juices reserved (see above)
- 1 lb fresh Italian pork sausage, cooked and diced
- 8 pitted prunes, diced
- 1/4 lb dried cherries
- 1/4 lb golden raisin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cage-free eggs
- 1/2 cup organic whipping cream
- 1/2 cup organic milk
- 2 tablespoons minced fresh parsley leaves
- 1 tablespoon minced fresh sage leaf
- 1 tablespoon minced fresh thyme leave
- 1 teaspoon minced fresh rosemary leaf
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