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7 servings
Ingredients:
4 stalks celery, diced1 1/2 cups chopped onion5 cups crumbled cornbread1/2 cup chopped, cooked turkey giblets8 ounces shucked oysters1/4 cup chopped fresh parsley1 teaspoon dried basil1 teaspoon salt1 teaspoon paprika1 teaspoon dried sage1/2 teaspoon ground nutmeg2 eggs2 cups chicken stock
Instructions:
In a skillet saut Eed 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.
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