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» Turkey Dressing
1/2 Loaf French bread – stale
4 cups cornbread (or use Pepperidge Farm Cornbread Dressing cooked as directed)
4 cups turkey stock
2 cups oyster water (if available)
1 lb. Pork sausage Hot or Mild as desired
1 stick butter or margarine
1 large onion chopped
3 ribs celery chopped
1 cup parsley chopped
1 bell pepper chopped
4 bay leaves
1/2 tsp. Thyme
1 T. Bayou Magic Sausage Seasoning
1 T. Seasoned Salt (Tony Chachere’s)
1 T. black pepper
1 tsp. Cayenne pepper
4 cups cooked rice
Chopped turkey giblets if desired
1 pint or quart oysters to taste
8 green onions chopped
Toast French bread lightly. Tear in pieces and put in large bowl. Add cornbread. Add turkey stock and oyster water.
Mix well and set aside.
In very large Dutch oven, sauté pork sausage until brown. Remove with slotted spoon and set aside. Add butter to sausage drippings. Add onions. Cook 10 minutes medium heat, stirring often. Add celery, parsley, bell pepper, and bay leaves. Cook ten minutes more. Add bread mixture, seasonings, rice, sausage and chopped giblets as desired. Mix all very well and simmer ten minutes. Taste for salt. Add oysters and green onions and stir gently. Mixture should be quite moist. Add chicken broth if mixture seems to dry. Cover pot and bake in 350° oven for about 35 minutes.
Serves 20
Lisette Verlander
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