November 15, 2002, Newsletter Issue #108: Holiday Hints #3
Tip of the Week
Stuffing needs room to expand during cooking, do not over-stuff. Extra stuffing can be placed in a casserole dish and cooked separately.
Don`t stuff the turkey in advance to save time, stuff it right before cooking.
Cook stuffing to a minimum temperature of 165°F. Stuffing should be removed from the turkey to a separate dish before carving.
Oyster Stuffing
1 cup butter
1 cup celery, chopped
1 cup onion, chopped
5 cups prepared cubed stuffing mix
salt and pepper to taste
1 pint oysters, liquor reserved
1 cup half and half
Melt butter and saute celery and onions until tender.
Combine stuffing mix, salt, pepper and oysters in a bowl and mix well. Add the oyster liquor then slowly add enough half and half to make the stuffing moist. Place in turkey cavity and roast turkey as usual.
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