Salsify is also known as the oyster plant. It complements the flavors of oyster stuffing.
Preparing a savory stuffing filled with oysters is a tradition in coastal communities for the holidays. To complement the sweet taste of the oysters, add salsify to the stuffing. Salsify is known as the oyster plant and is native in North America. This plant, once common around the time of the American Revolution, has become a rarity in grocery stores. You might find it at farmers' markets during the late summer through winter.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit or the temperature for roasting your turkey. Spray the inside of the casserole dish with cooking spray if you will cook the stuffing separately from the meat.
2. Cook the bacon over medium-high heat in a skillet until browned and thoroughly cooked.
3. Add the salsify, onions and celery to the skillet with the bacon and continue to cook until the vegetables become limp.
4. Transfer the bacon and vegetables to a large mixing bowl.
5. Stir the oysters and reserved juice into the bowl, along with the sage, thyme, parsley, paprika, 2 cups of chicken broth, eggs and bread cubes. Mix the ingredients by hand to combine. Add additional chicken broth if the stuffing seems too dry. It should have a moist look without being soggy.
6. Pour the stuffing into the casserole dish or stuff the turkey with it.
7. Bake the stuffing at 350 degrees Fahrenheit for 45 to 60 minutes or until thoroughly cooked. Alternately, cook the stuffing inside the turkey until the turkey and stuffing both register 165 degrees Fahrenheit on a meat thermometer.
Tags: degrees Fahrenheit, casserole dish, chicken broth, cook stuffing, known oyster