Recipe Oyster Stuffing (Thanksgiving)

Required Ingredients:

• 4 stalks celery, diced
• 1 1/2 cups chopped onion
• 5 cups crumbled cornbread
• 1/2 cup chopped, cooked turkey giblets
• 8 ounces shucked oysters
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon dried sage
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 2 cups chicken stock

Preparing/Cooking:

• In a skillet saut Eed the celery with the onions until the onions are translucent.
• In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg.
• Toss well.
• Beat the 2 eggs.
• Add the eggs and chicken stock to the stuffing mixture.
• Stuff stuffing in bird's cavity.
• Remove stuffing promptly once bird is cooked.
• You can also bake the stuffing separately from the bird in a large casserole dish.
• Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

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