1 large yellow onion (minced)
3 – 4 stalks celery (minced)
6 – 8 cloves garlic (minced or left whole)
½ C fresh parsley (chopped) (reserve some whole for garnish)
4 OZ unsalted butter
4 bay leaves
2 LB 80/20 ground beef
2/3 LB ground pork sausage
14 OZ Pepperidge Farms seasoned stuffing breadcrumbs
8 – 10 oysters packed in at least 8 OZ oyster water (retain the oyster water)
1 QT vegetable stock
salt and pepper to taste

Temperature 275

Bring the stock and bay leaves to a simmer in a small pot.

Chop the oysters finely (a food processor works well for this) and sauté until cooked through and set aside. Brown off the beef and pork and set aside. In the same pot sweat the onions, celery, garlic and chopped parsley in the butter and deglaze the bottom of the pan as you do. Once the onions are translucent, add the oysters, meat, breadcrumbs and oyster water and combine well. Add hot stock and combine until moist, but not wet. You may not use the entire quart.

Transfer to a 9×13″ casserole dish and bake uncovered for 30 minutes or until top is slightly crispy. If the dressing is too wet after 30 minutes, stir and bake more moisture off at upwards of 350º. Garnish with parsley.

Serves 10.

• 4 QT hot water
• 2 QT cool water
• 5 LB ice
• 1 LB kosher salt
• 1 LB dark brown sugar

NOTE: This brine is a good amount for turkeys. For chickens use ⅓ of the volume for one chicken, ½ if doing two, in an appropriately sized container.

1. Combine the hot water (you don’t have to boil it, just get it hot enough to easily dissolve the salt and sugar – just before simmering), kosher salt and brown sugar and stir until the salt and sugar dissolve completely.
2. Add the cool water and stir.
3. Add the ice and stir until the ice is dissolved and the mixture is cool.
4. Pour into your brining vessel of choice.
5. Gently lower the poultry into the container.
6. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for approximately 1 hour per pound of poultry.
7. Remove the bird from the brine, rinse and pat dry. Allow to sit at room temperature for at least 1 hour prior to cooking.

Suggestions for brining vessels:

• A 5-gallon bucket placed in an ice-chest surrounded by ice, or in a large fridge works very well.
• Doubled-up disposable turkey oven bags (or 13 QT garbage bags) will fit the 5-gallon bucket perfectly and avoid the need to scrub and sanitize after. If you triple-up the garbage bags, it’s strong enough to put the whole thing in a cooler without the 5-gallon bucket and cover directly in ice.

• 1½ TBS Worcestershire sauce
• ¾ C olive oil
• ½ C apple cider vinegar
• ½ C apple cider
• 1½ TSP balsamic vinegar
• 2 TBS honey
• 1 TSP black pepper
• 1 TSP dried basil
• 1 TSP dried oregano
• 1 TSP dried rosemary
• 1 TSP dried thyme
• 1 TSP dried sage
• 1 TSP dried marjoram

NOTE: Prepare the day before.

1. Combine the dry spices and grind to a very fine texture (an el-cheapo coffee grinder works well for this).
2. Add all of the ingredients to a small saucepan and simmer for 5 minutes.
3. Allow to cool then pour into a sealed container and store in the fridge overnight.
4. If using with a small injector needle, strain the mixture using several layers of cheesecloth.
5. Before using, re-mix the ingredients well, shaking vigorously or using an immersion blender to create a smooth emulsion.
6. If injecting into a turkey or chicken, use as few injection punctures as possible (6 – 8), instead moving the needle around within the meat to different zones during each puncture.
7. Be sure to at least inject the breast from below, aiming for the cavity between the breast tenderloin and the top of the breast itself.
8. If possible, inject 2-6 hours before cooking.