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Ground meat dressing
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| Artist: |
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| Categories: |
Creole & Cajun, Dressings, Exotic, Meats, Poultry, Southern |
| Yield: |
20 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Ground meat | | | Salt & pepper to taste | | | Garlic powder to taste | | 1/2
| | Bag stuffing mix (or more) | | 5
| | Cloves garlic, chopped | | | Parsley, chopped | | 1
| | Pint oysters | | 1
| | Chopped onion | | 5
| | Green onions, chopped | | 3
| | Stalks celery, chopped | | | Giblets from poultry |
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Procedures:
| 1 | Brown meat, gizzards, heart and liver. | | 2 | Add seasonings and vegetables and cook until onions are soft. | | 3 | Mix dressing according to package directions. | | 4 | Add oysters and pecans and cook 2 or 3 minutes. | | 5 | Cool before stuffing turkey. | | 6 | Hint: dressing mixture (before adding oysters) should be quite dry. | | 7 | Oysters will give up a lot of moisture during cooking, plus natural juices from bird. | | 8 | Adjust accordingly. | | 9 | Courtesy telephone pioneers billspalding *p crbr 38 |
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