Stuffing for Roast Turkey or Goose
A rich, savory stuffing featuring nuts, oysters, sausage, and aromatic herbs, perfect for roast turkey or goose. This traditional recipe combines Barcelona nuts, almonds, oysters, and sausage with herbs and citrus for a complex, flavorful stuffing.
Ingredients
- 25 whole nuts Barcelona nuts (hazelnuts), blanched and finely sliced (Also known as hazelnuts; blanch by boiling briefly and removing skins)
- 12 whole almonds Jordan almonds, blanched and finely sliced (High-quality sweet almonds)
- 4 ounces Butter, unsalted (About 1/2 cup or 8 tablespoons)
- 4 tablespoons Onions, finely sliced (About 1 small onion)
- 12 whole oysters Oysters, fresh or canned (Drained if using canned)
- 6 medium potatoes Potatoes, boiled and broken into small pieces (Do not mash; keep in small chunks)
- 1 sausage Pork or beef sausage, broken into small pieces (About 4-6 ounces)
- 1 lemon Fresh lemon rind, finely sliced and chopped (Zest only, no white pith)
- 1 slice Stale bread crumbs, finely grated (Crumb only, no crust)
- 2 tablespoons Mixed fresh herbs (parsley, thyme, sage) (Finely chopped; use a combination)
- 0.5 teaspoon Nutmeg, freshly grated (To taste)
- 1 tablespoon Black pepper, finely ground (Plenty, as specified in original)
- 1 teaspoon Salt (To taste)
- 1 cup Chicken or turkey stock (Enough to cover the mixture)
- 1 lemon Fresh lemon juice (About 2-3 tablespoons)
- 1 tablespoon Mushroom ketchup or Worcestershire sauce (Mushroom ketchup is traditional; Worcestershire is a modern substitute)
- 2 tablespoons Port wine (Ruby or tawny port)
- 1 large egg Egg, beaten (To bind the stuffing)
More recipes using Oysters
Stuffing for Boiled Turkey, Goose, or Duck
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Oyster Sauce
A classic creamy oyster sauce made with fresh oysters, their liquor, butter, flour, lemon juice, and cream. Perfect for serving with fish or seafood dishes.
Sauce for Alderman's Mock Turtle Pie
A rich, savory sauce made with oysters, prunes, port wine, and spices to accompany mock turtle pie. This sauce adds depth and complexity to the already elaborate calf's head pie.
Instructions
- 1Blanch the Barcelona nuts (hazelnuts) and Jordan almonds by placing them in boiling water for 2-3 minutes. Drain and remove the skins. Slice the nuts very finely and set aside.
- 2In a large skillet or pan, melt the butter over medium heat. Add the finely sliced onions and fry until softened and lightly golden, about 5-7 minutes, stirring occasionally.
- 3To the pan with onions, add the oysters, broken-up boiled potatoes (in small chunks, not mashed), broken-up sausage pieces, finely chopped lemon rind, bread crumbs, mixed herbs, grated nutmeg, black pepper, and salt. Stir well to combine all ingredients.
- 4Add the sliced Barcelona nuts and almonds to the mixture. Pour in enough stock to just cover all the ingredients. Stir to combine.
- 5Reduce heat to low and allow the mixture to simmer gently, stirring occasionally, until the liquid has reduced and the mixture reaches a thick, stuffing-like consistency. This should take about 15-20 minutes.
- 6Remove from heat. Stir in the fresh lemon juice, mushroom ketchup (or Worcestershire sauce), and port wine. Mix well to incorporate all flavors.
- 7Allow the mixture to cool slightly, about 5 minutes. Beat the egg and stir it into the stuffing mixture to bind everything together. The stuffing is now ready to use.
- 8Use the stuffing to fill the cavity of your turkey or goose. Do not pack too tightly as the stuffing will expand during cooking. Any extra stuffing can be baked separately in a covered dish.
