Thanksgiving Bread And Oyster Stuffing Recipe

Ingredients:

1 pound white bread slices(dried in a 250° oven for 1 hour, about 10 to 12 cups torn)
3/4 cup butter or margarine
2 cups finely chopped celery
2 cups finely chopped onion
1/2 cup milk, scalded
3 containers of fresh or canned oysters (16 to 24 ounces total) drained
1 teaspoon lemon juice
1/4 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon black pepper .

Instructions:

Sauté onion and celery in butter.
Tear the dried bread up into a large bowl; sprinkle with warm milk then toss.
Add onion and celery mixture and the drained oysters.
Stir gently to mix ingredients together. Sprinkle with lemon juice, poultry seasoning, salt and pepper.
Mix thoroughly but gently.

Greek Chopped Meat Stuffing

Ingredients:

2 Onions(chopped)
2 tb chopped fresh parsley
1 stalk celery(chopped)
1 tb Chopped fresh dill
2 tbsp butter, 3/4 lb Roasted chestnuts(peeled)
1 lb ground beef, coarsely chopped liver from turkey, finely chopped 1/4 lb Pignoli nuts
1/2 c White raisins
1 lb Mild breakfast sausage
1/4 c White rice
1/2 c Dry red wine
1 c Water, 2 tb Tomato paste
1 lb White bread crumbs, salt and pepper to taste.

Instructions:

Brown onions and celery in butter.
Add beef, liver, and sausage and cook until brown.
 Add wine and tomato paste, then herbs, and simmer until meat is tender.
Add nuts, raisins, and rice.
Stir in water and cook, covered, until the rice is done.
Mix in bread crumbs and season to taste. Stuff loosely into the turkey. Stuffs a 10-12 pound turkey.