Turkey With Oyster Stuffing

The traditional American feast gets a French twist from Chef José de Meirelles of New York City's Brasserie Les Halles. From ivillage cooking site)

For the bird:
1 10- to 12-pound turkey
1/2 pound softened butter
Salt and pepper, to taste
1/4 cup of white wine
2 cups chicken stock
1 onion, diced
1 branch of celery, diced
1 carrot, diced

For the stuffing:
3 cups of shucked oysters with juice (you can replace with clams)
8 tablespoons butter
3- to 4-day old sourdough bread cut into 1/2 inch cubes (about 4-6 cups)
1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
1/4 pound of bacon finely chopped
Salt and pepper, to taste
Fresh parsley

 

yield: 10 servings
prep time: 40 minutes
cooking time: 300 minutes

 

CALORIES 717 FAT 40g PROTEIN 68g
CARB 16g

source: by Josi de Meirelles, executive chef and co-owner of Brasserie Les Halles in New York City