Recipe courtesy of Food Network Kitchen
Yield:
approximately 8 cups dressing
Level:
Easy

Ingredients

Directions

In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish.

IDEAS YOU'LL LOVE

Grilled Salmon and Pineapple with Avocado Dressing

Recipe courtesy of Giada De Laurentiis

Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon

Recipe courtesy of Trisha Yearwood

Green Salad with French Dressing

Recipe courtesy of Trisha Yearwood

Light Blue Cheese Dressing

Recipe courtesy of Food Network Kitchen

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Sauteed Green Beans with Creamy Lemon Dressing

Recipe courtesy of Nancy Fuller

Carrot-Ginger Dressing

Recipe courtesy of Gourmet Magazine

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking