HERITAGE TURKEY WITH OYSTER DRESSING
This moist and flavorful heritage turkey is a family favorite of Hot and Hot Fish Club chef Chris Hastings. Serve with his Giblet Gravy, if desired.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Rinse turkey inside and out. Place paper towel in turkey and wrap turkey in paper towels; let stand at room temperature for 2 hours.
- Preheat oven to 425 degrees.
- Unwrap turkey and remove paper towels from cavity. Season cavities with 2 teaspoons salt and 2 teaspoons pepper. Stuff cavities with oyster dressing; using kitchen twine, truss turkey to enclose. Spoon remaining stuffing into a shallow baking dish. Preheat oven to 325 degrees. Bake covered, 35 to 40 minutes.
- Rub outside of turkey with olive oil and season with remaining 2 teaspoons salt and 2 teaspoons pepper.
- Place onions in the bottom of a roasting pan along with thyme and sage. Set stuffed turkey on top of onions and transfer roasting pan to oven. Roast for 30 minutes. Decrease oven temperature to 300 degrees and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh reaches 150 degrees, about 2 1/2 hours more.
- Remove turkey from oven and let stand 30 minutes; transfer to a platter. Squeeze any juices from onions into roasting pan; discard onions and herbs. Reserve roasting pan and drippings for gravy; carve turkey and serve.
TURKEY BREAST WITH OYSTER STUFFING
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon over low heat until crisp. Remove bacon and set aside to drain. Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes. Add sage and broken-up bread to the skillet. Stir in parsley, butter, oysters, salt, and pepper. Lightly toss stuffing, but mix well, and let cool.
- Preheat an oven to 400 degrees F.
- Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing. (You may want to secure with skewers or cotton kitchen twine.) Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
- While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock. Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets. When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add the wine to the remaining pan juices and cook over medium high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux. Add stock and wine reduction, continuing to cook until gravy simmers. Add reserved cooked and chopped giblets and neck meat. Slice turkey to reveal stuffed interior and arrange on plate. Serve with gravy.
OYSTER STUFFING FOR TURKEY
This dressing is a tradition with our family. Thanksgiving without oyster stuffing is not complete! There is just a hint of something extra, but the oyster taste is not overpowering, so even those who don't care for oysters like this stuffing. It's my "secret ingredient"!
Provided by Chris R.
Categories Poultry
Time 5h25m
Yield 12 cups
Number Of Ingredients 12
Steps:
- In large frying pan, saute sausage meat, stirring to break up, until lightly brown.
- Lift out with slotted spoon into large bowl.
- In drippings (add a little butter, if there's not enough), saute celery and onion until tender-- 8 to 10 minutes.
- Add to sausage meat.
- Add next seven ingredients; mix well.
- Add broth and eggs.
- Mix.
- If the stuffing is not moist enough, add a little water, but be careful because you don't want it too wet.
- The turkey will add moisture during the cooking process.
- Use this recipe to stuff a 10- 12 lb turkey.
- Spoon dressing into turkey cavities, but do not pack.
ROAST TURKEY WITH STUFFING AND GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a non-stick skillet, cook bacon until crisp. Remove bacon to paper towels to drain. Allow bacon to cool and crumble. Add onions and celery to bacon fat and cook until tender. Stir in mushrooms and cook until golden. Stir in seasonings. Remove skillet from heat and let cool.
- Preheat oven to 450 degrees. Soak 3 cups stuffing croutons in water. Squeeze out water from croutons so that they are moist but not soggy. In a large bowl, combine dry and moist croutons with onion mushroom mixture. Mix in eggs and moisten with water if necessary. Fill cavity of turkey with stuffing. Cover opening of cavity with foil. Tuck wings under turkey. Make a small slit in neck skin and tuck legs through slit to secure. Transfer leftover stuffing to a baking dish, cover with foil and bake alongside turkey. (This may need to be moistened.) Place stuffed turkey in roasting pan. Rub turkey with butter and season. Roast uncovered for 30 minutes. Reduce heat to 350 degrees and continue roasting for approximately 3 hours or 15 to 20 minutes per pound. Baste the turkey with its drippings occasionally as it cooks. Turkey is done when pricked with a knife on the thigh the juices run clear. When turkey is done, transfer to a cutting board and cover with foil. Allow turkey to rest so that juices can be reabsorbed. Place roasting pan over medium high heat. Skim off excess fat with a spoon and reserve in a bowl. Add 3 cups hot chicken stock and bring to a simmer. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. In a small dish, combine into a paste 3 tablespoons flour with 3 tablespoons of reserved fat. Whisk flour mixture into simmering gravy. Season with salt and pepper.
ROAST TURKEY WITH HERBED OYSTER STUFFING AND GIBLET GRAVY
Wonderful Thanksgiving recipe. This is from Gourmet Magazine November 1992.**Under the ingredients the program would not allow for me to write two - (1/2-pound) loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups), so it is to be one or the other. This recipe also calls for a 12-14 pound turkey
Provided by Mrs. Flick
Categories Whole Turkey
Time 4h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Stuffing:.
- In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl.
- In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat.
- In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl.
- Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.).
- Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey.
- Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
- Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F oven for 30 minutes.
- Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F and the juices run clear when the thigh is pierced with a skewer.
- During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F oven for 1 hour, and bake it, uncovered, for 30 minutes more.
- Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
- Make the gravy:.
- Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan.
- Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes.
- Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
- Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.
Nutrition Facts : Calories 1543.2, Fat 86.9, SaturatedFat 35, Cholesterol 490.4, Sodium 1142.4, Carbohydrate 53.5, Fiber 3.5, Sugar 3, Protein 124
ROAST TURKEY WITH OYSTER STUFFING
I like oysters, but I didn't know I'd like them in stuffing. I like the combination of leeks and oysters. This recipe came from Betty Crocker's Old-Fashioned Cookbook. You can substitute 2-8 ounce cans oysters for the shucked oysters.
Provided by AmyZoe
Categories Whole Turkey
Time 4h45m
Yield 14-16 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/2 cup butter in Dutch oven over medium heat until melted.
- Cook and stir celery and leeks in butter until tender. Remove from heat.
- Stir in remaining ingredients except turkey and melted butter.
- Stir in enough reserved oyster liquid, if necessary, to moisten stuffing.
- Heat oven to 325. Fill wishbone area of turkey lightly with stuffing.
- Fasten neck skin to back with skewers.
- Fold wings across back with tips touching.
- Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.).
- Tuck drumsticks under band of skin at tail, or tie to skewer to tail.
- Spoon remaining stuffing into small greased casserole. Cover and refrigerate.
- Place in oven with turkey during last 30 minutes of roasting.
- Place turkey, breast side up, on rack in shallow roasting pan.
- Brush with melted butter.
- Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone.
- Roast uncovered 3 1/2 to 4 hours or until thermometer registers 185.
- Brush turkey with pan drippings 2 or 3 times during roasting.
- Place a tent of aluminum foil loosely over turkey when it begins to turn golden.
- After 2 1/2 hours, cut band or remove skewer holding legs.
- Let stand about 20 minutes for easiest carving.
- As soon as possible after serving, remove every bit of stuffing from turkey.
- Cool stuffing and turkey meat promptly. Refrigerate separately.
- Use stuffing within 1 or 2 days and turkey meat within 2 or 3 days. Turkey meat can be frozen up to 3 weeks.
Nutrition Facts : Calories 669.7, Fat 34.1, SaturatedFat 11.8, Cholesterol 254.1, Sodium 620.6, Carbohydrate 14.4, Fiber 0.9, Sugar 1.4, Protein 71.3
More about "roast turkey with oyster stuffing recipes"
ROASTED TURKEY AND OYSTER STUFFING RECIPE …
From myrecipes.com
- Remove giblet package from turkey's neck cavity, and pat turkey dry with paper towels. Rub skin with olive oil, and sprinkle inside and out with salt and pepper; place in a large roasting pan.
- Preheat oven to 375° with oven rack in lowest position. (Remove other racks.) Melt butter in a deep skillet over medium heat. Add onion, celery, and garlic; cook, stirring, 5 minutes or until softened. Add oysters and next 4 ingredients. Transfer to a large bowl; let cool slightly.
- Stir cubed bread and next 3 ingredients into onion mixture, tossing gently. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Lightly pack stuffing into turkey cavity. Spoon any remaining stuffing into a lightly greased 1 1/2-quart casserole dish. Roast turkey approximately 20 minutes per pound, or until a thermometer inserted in thickest portion of thigh registers 165°. Transfer to a cutting board, cover with foil, and let rest 20 minutes before carving.
OYSTER DRESSING FOR TURKEY RECIPE - THE …
From thespruceeats.com
4.5/5 (49)Total Time 1 hr 25 minsCategory Side DishCalories 731 per serving
OYSTER STUFFING FOR TURKEY - GEORGE HUGHES …
From georgehughesfishmonger.com
OYSTER STUFFING WITH FENNEL, TARRAGON, AND SAUSAGE RECIPE
From seriouseats.com
BEST ROASTED TURKEY RECIPE - HOW TO ROAST A TURKEY IN THE OVEN
From delish.com
ACE BAKERY ROAST TURKEY WITH APPLE, FENNEL, AND SAGE STUFFING
From foodservice.acebakery.com
ROAST TURKEY | TURKEY RECIPES | MCCORMICK
From mccormick.com
CLASSIC ROAST TURKEY WITH STUFFING - BETTER HOMES & GARDENS
From bhg.com
ROAST TURKEY AND STUFFING RECIPE - BBC FOOD
From bbc.co.uk
ROASTED TURKEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
OYSTER STUFFING FOR TURKEY RECIPE - FOOD.COM
From food.com
SAGE-BRINED ROAST TURKEY WITH OYSTER DRESSING | SAVEUR
From saveur.com
ROAST TURKEY WITH OYSTER STUFFING - RECIPES - ABC RADIO
From abc.net.au
ROAST TURKEY WITH OYSTER CORNBREAD STUFFING – RECIPE CLIPPING ...
From recipecurio.com
ROAST TURKEY BREAST RECIPE WITH TRADITIONAL STUFFING - FROM A …
From fromachefskitchen.com
TURKEY ROULADE RECIPE (WITH STUFFING) | KITCHN
From thekitchn.com
ROAST TURKEY RECIPES
From allrecipes.com
EASTER ROAST RECIPE: GRéGORY MARCHAND’S STUFFED LEG OF LAMB WITH …
From ca.sports.yahoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love