Oyster Forcemeat is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stuffing or forcemeat made from a blend of breadcrumbs, suet, herbs, eggs and oysters and which is typically used for turkey. The full recipe is presented here and I hope you enjoy this classic British version of: Oyster Forcemeat.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
OYSTER FORCEMEAT, for Roast or Boiled Turkey.
489. INGREDIENTS.—1/2 pint of bread crumbs, 1-1/2 oz. of chopped suet or butter, 1 faggot of savoury herbs, 1/4 saltspoonful of grated nutmeg, salt and pepper to taste, 2 eggs, 18 oysters.
Mode.—Grate the bread very fine, and be careful that no large lumps remain; put it into a basin with the suet, which must be very finely minced, or, when butter is used, that must be cut up into small pieces. Add the herbs, also chopped as small as possible, and seasoning; mix all these well together, until the ingredients are thoroughly mingled. Open and beard the oysters, chop them, but not too small, and add them to the other ingredients. Beat up the eggs, and, with the hand, work altogether, until it is smoothly mixed. The turkey should not be stuffed too full: if there should be too much forcemeat, roll it into balls, fry them, and use them as a garnish.
Sufficient for 1 turkey.
Modern Redaction
Ingredients:
150g fine breadcrumbs
45g suet or butter, finely minced
1 bunch of savoury herbs, finely chopped
1/8 tsp freshly-grated nutmeg
salt and freshly-ground black pepper, to taste
2 eggs
18 oysters
Method:
Combine the breadcrumbs and suet together then stir in the herbs along with the seasonings.
Shuck and beard the oysters then chop the oyster flesh and add to the bowl with the other ingredients. Beat the egg together in a separate bowl then add to the breadcrumb and oyster mix. Mix everything together with your hands until thoroughly combined then use to stuff the neck and body cavities of your turkey (but do not-over fill the bird).
If you have any remainder, roll into balls, fry in butter and use as a garnish for the bird.
