Oyster Stuffing for Turkey
Oyster Stuffing for Turkey is a traditional British recipe for a classic stuffing or forcemeat of turkey liver and gizzard, shallots, wine, rice, celery and oysters that is typically used for turkey. The full recipe is presented here and I hope you enjoy this classic British version of: Oyster Stuffing for Turkey.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Vegetable RecipesBritish Recipes
This is a rather decadent, but surprisingly tasty turkey stuffing that marries tinned oysters with rice, shallots and celery. Typically you will need about 350g stuffing for each 1kg of turkey. The Thee final quantity in this recipe will be sufficient for about a 4kg bird.
Ingredients:
liver and gizzard from the bird
4 tbsp butter
3 shallots, finely chopped
12 tinned
oysters (reserve the liquid)
70ml dry white wine
500g cooked rice
2 celery sticks, chopped
2 garlic cloves, chopped
3 tbsp fresh herbs, minced
salt and freshly-ground black pepper, to taste
a little cayenne pepper
Method:
Heat the butter in a pan, chop the liver and gizzard then toss in the butter. Add the shallots and fry for about 5 minutes before adding the oysters. Fry for 2 minutes more then add the white wine and the reserved oyster liquid. Reduce the mixture over high heat to half the volume then stir in the rice, celery, garlic and herbs. Cook for 2 minutes more then season with salt, black pepper and cayenne pepper.
Take off the heat and allow to cool before using to stuff your bird prior to roasting.
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