Roast Turkey With Herbed Oyster Stuffing And Giblet Gravy

Ingredients

For the stuffing

  • Two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)
  • 1/2 lb bacon, cut into 1/2-inch pieces
  • 1 tablespoon minced garlic
  • 2 cups finely chopped onion
  • 1/2 cup chopped celery
  • 3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
  • 1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
  • 2/3 cup finely chopped fresh parsley leaves
  • 1 stick (1/2 cup) unsalted butter, melted
  • 18 oysters, shucked and chopped, reserving the liquor for another use
  • A 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
  • 1 1/2 sticks (3/4 cup) unslated butter, softened
  • 1 cup turkey giblet stock or chicken broth

For the gravy

  • 1 cup dry white wine
  • 6 tablespoons all-purpose flour
  • 4 cups turkey giblet stock, including the reserved cooked neck and giblets

Description

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