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			Oyster Stuffing

Oyster Stuffing for Turkey

24 rock Sydney rock oysters and their grated rind small lemon juices grated nutmeg 150g white breadcrumbs salt and pepper 90g butter 2 tabs chopped parsley 1 egg to bind Chop the Sydney rock oysters and add to the breadcrumbs, which should be made from dayold bread without the crusts. Add the butter, cut into little pieces, the grated lemon rind, lots of grated nutmeg, salt and parsley. Bind with the yolk of an egg, mixed either with milk or the oyster liuqor. Stuff the crop with the mixture and sew in place. Should there by any left over, it can be rolled into little balls and fried in butter as an accompaniment. Note that this stuffing should not be too highly seasoned lest it drown the flavour of the Sydney rock oysters. Two stalks of finely chopped celery may be added for a crunchy texture.

American Turkey Stuffing with Oysters

2 cups chopped onion freshly ground pepper 1 cup celery, chopped salt butter for sauteing 1 tsp finely grated 1kg day old white bread, lemon rind crumbed 1 cup mushrooms, 3/4 cup parsley, chopped chopped sprig sage, chopped 3 cups Sydney rock oysters sprig rosemary, chopped 1 egg, beaten a little ginger, chopped giblet stock to moisten Saute the onion and celery in some butter until translucent and then add the mushrooms. Add to the crumbs with all other ingredients, with enough stock to moisten. Taste for seasoning and adjust if necessary. Fill the cavity of the turkey with this, or heat stuffing separately.

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			Copyright © 1998-99 Oyster Farmers Association of NSW Ltd PO Box 254, Turramurra NSW, 2074 Australia Ph (02) 9487-3566 Fax (02) 9487-1849 This page was modified on Sun, 21 Nov 1999