- Cooking Time: 45
- 2 loaves white bread, toasted in broiler
- 1 dozen eggs, boiled and chopped
- 4 stalks celery, diced
- 1 medium onion, diced
- 4 cans oysters (reserve liquid)
- Turkey/Chicken broth
- Poultry seasoning, salt and pepper to taste
Boil Turkey giblets and neck for stock.
Saute celery and onion in butter until translucent and let cool for a few minutes.
Tear toasted bread into 1-inch pieces and place in a large bowl.
Add enough turkey broth to thoroughly moisten but not drench.
Add seasoning, salt and pepper to taste.
Mix in celery and onions.
Add eggs and oysters and mix gently.
Add oyster juice.
Mixture should have the texture of firm mashed potatoes. (this is the best time to have a bowl of it)
Place in baking dish and cover.
Bake in water bath at 350 for 45 minutes.
When living in San Diego most people were put off by the idea of the oysters. That is not the case now that I live in the Pacific Northwest.