Recipe courtesy of Food Network Kitchen
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Grandmother's Oyster Dressing

Recipe courtesy of Cathy Ballou

Grandma Lizzie's Cornbread Dressing

Recipe courtesy of Trisha Yearwood

Cornbread Dressing

Recipe courtesy of Claire Robinson

Cornbread Dressing

Recipe courtesy of Ree Drummond

Cornbread Dressing

Recipe courtesy of Claire Robinson

Cornbread Dressing

Recipe courtesy of Ree Drummond

Southern Dressing

Recipe courtesy of Ree Drummond

Crawfish Dressing

Recipe courtesy of Food Network Kitchen

Cornbread Dressing

Recipe courtesy of Curtis Aikens

Browse Reviews By Keyword

          Latest Stories