Sage And Oyster Turkey Stuffing

1. 1

   Crush the bread with hands in bowl.

2. 2

   Drain and cut up the oysters, adding to bread.

3. 3

   Add milk.

4. 4

   Cover the extra turkey parts; tail and neck with water in a small pot and make stock while frying the cut up onion and celery with butter; salt and pepper [until translucent].

5. 5

   Cut up the zucchini; yellow squash and add it to a big pot with the fried-up onions and celery.

6. 6

   Cut up the fresh sage and add it to big pot.

7. 7

   Take out the boiled turkey parts and cut them up adding them to the vegetable mixture (except the tail and neck I get rid of).

8. 8

   Add the water they were cooking in to the vegetable mixture.

9. 9

   Combine contents of big pot to bread and oysters and mix it thoroughly.

10. 10

    Stuff that big Fat Tom Turkey at both ends even cut a hole at top of skin that is tucked under so as to add some stuffing in this way.

11. 11

    Cover turkey with foil until last hour.

12. 12

    Bake at 350u00b0F for 4 hours.

* Per serving · 4 servings · Values may vary.