- Cooking Time: 45
- Preparation Time:
BackstoryThis recipe comes from a great-great-great-grandmother and to make sure we have enough for leftovers we actual double the recipe. The only thing that has changed is the addition of celery. Not one of the women in my family would ever consider not having this on their Thanksgiving table. We have been known to make and take it to our unfortunate male relatives whose wife's just don't understand how important this is to us.
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.
- 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.