Sandy Ingbers Grand Central Oyster Bar Thanksgiving Turkey Stuffing Recipes

GRAND CENTRAL OYSTER BAR OYSTER PANROAST

Steps:

• In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.

SANDY INGBER'S GRAND CENTRAL OYSTER BAR THANKSGIVING TURKEY STUFFING

Steps:

• 1) Dry cut bread cubes overnight or toast in a low temp oven until crisp. 2) Melt ½ the butter in a medium skillet. 3) Add onions and celery, cooking until onions are translucent about 5 minutes. Add garlic, sage, thyme and nutmeg; cook for 30 seconds more. 4) Combine cooked vegetables with bread cubes, parsley, stock, milk and eggs, mixing gently. 5) Fold in Oysters. Season with salt and pepper. *This stuffing can be made up to 2 days in advance. If not stuffing into poultry for roasting, transfer mixture to a large oiled baking dish, dot surface with pats of remaining butter. Take a piece of wax paper and lightly oil both sides and place of top of stuffing. Bake in a 350 degree oven until crisp on top and stuffing temperature reaches 160 degrees.

OYSTER STUFFING

Steps:

• In a skillet, saute 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.

SAGE AND OYSTER TURKEY STUFFING

Steps:

• Crush the bread with hands in bowl.
• Drain and cut up the oysters, adding to bread.
• Add milk.
• Cover the extra turkey parts; tail and neck with water in a small pot and make stock while frying the cut up onion and celery with butter; salt and pepper [until translucent].
• Cut up the zucchini; yellow squash and add it to a big pot with the fried-up onions and celery.
• Cut up the fresh sage and add it to big pot.
• Take out the boiled turkey parts and cut them up adding them to the vegetable mixture (except the tail and neck I get rid of).
• Add the water they were cooking in to the vegetable mixture.
• Combine contents of big pot to bread and oysters and mix it thoroughly.
• Stuff that big Fat Tom Turkey at both ends even cut a hole at top of skin that is tucked under so as to add some stuffing in this way.
• Cover turkey with foil until last hour.
• Bake at 350°F for 4 hours.

SANDY INGBER'S GRAND CENTRAL OYSTER BAR THANKSGIVING TURKEY STUF

Steps:

• 1) Dry cut bread cubes overnight or toast in a low temp oven until crisp. Melt ½ the butter in a medium skillet. Add onions and celery, cooking until onions are translucent about 5 minutes. Add garlic, sage, thyme and nutmeg; cook for 30 seconds more.
• 2) Combine cooked vegetables with bread cubes, parsley, stock, milk and eggs, mixing gently. Fold in Oysters. Season with salt and pepper. This stuffing can be made up to 2 days in advance. If not stuffing into poultry for roasting, transfer mixture to a large oiled baking dish, dot surface with pats of remaining butter. Take a piece of wax paper and lightly oil both sides and place of top of stuffing. Bake in a 350 degree oven until crisp on top and stuffing temperature reaches 160 degrees.
• 3)Stuffing should be baked on baking dish for about 45 minutes or until brown on top.