Tuesday, July 18, 2017

Turkey Stuffing


  • Equal parts of Stale baker's bread
  • Corn bread (left over from breakfast)
  • One hard boiled egg
  • A few raw oysters
  • Butter
  • Salt
  • Pepper (red and white)
  • Remnant of pate de foie gras
  • Soup or stock


  1. Chop up a few raw oysters
  2. Mix well with butter, salt, and pepper
  3. Put in the oven to bake
  4. Add it to a remnant of pate de foie gras
  5. Stuff the turkey
  6. Cook no longer than an hour or an hour and 15 minutes
  7. Do not let it dry, juice should run from it when carved
  8. Baste it with soup or stock
Source — Cooking in Old Creole Days.
  Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

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