CORNBREAD AND OYSTER STUFFING
CORNBREAD:
2 boxes Jiffy cornbread mix
Increase to 3 boxes for more stuffing. Prepare cornbread mix according to
directions. Use a large baking pan, and you can mix all the stuffing
ingredients in the same pan. If you are not stuffing the bird, you can use the
same pan again to bake the stuffing. After cornbread has cooled, crumble into
small pieces.
BROTH:
2 qt. water
Turkey neck and giblets or whatever poultry you're using
1 carrot, cut into 3 or 4 pieces
1 whole onion
2 stalks celery
1 c. celery leaves
2 whole cloves garlic
1 tbsp. whole peppercorns
1 tbsp. whole cloves
1 tbsp. salt
Simmer turkey parts, vegetables and seasonings for 2 hours. Reserve neck
meat and finely chop giblets.
VEGETABLES:
3 tbsp. butter
1 green pepper, diced
1 lg. onion, diced
3 c. celery, diced
2 cloves minced garlic
Saute vegetables until tender, about 10 to 15 minutes. Add to cornbread.
OYSTERS AND GIBLETS:
1 can oysters (not smoked) including juice
Reserved neck meat and chopped giblets from broth
Mash oysters and add to cornbread with juice, mixing well. Add neck meat
and giblets.
SEASONINGS:
2 tbsp. poultry seasoning
1 tbsp. sage
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. hot pepper seeds (optional)
Seasonings can be altered to your liking. Add seasonings and mix well.
Add enough broth so that mixture is moist. If cooking in a separate pan outside
the turkey, generously add broth. If cooking in bird, mixture can be drier.
Stuff bird or bake separately in 325 degree oven, uncovered, for 30-45 minutes.
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