Contributed by: Brenda Wells, Summerville
“These are recipes I pulled out of my father's recipe index many years ago. He took them from his mom and other relatives.”
3 Gala apples
1 golden apple
1 teaspoon real lemon juice
1 small container cherry yogurt
8 ounces nondairy whipped topping
1 tablespoon mayonnaise
20 seedless grapes, halved
1 cup walnuts or pecans, chopped
Chop apples into bite-size pieces and sprinkle with lemon juice to keep them from discoloring.
In a medium-sized bowl, mix cherry yogurt, whipped topping and mayonnaise until smooth. Stir in apples, grapes and nuts.
2 bread loaves, chopped/cubed
1 pint select oysters
½ cup unsalted butter
1 large onion, chopped
2 medium celery ribs, chopped
1 cup mushrooms, chopped
Salt and pepper
2 teaspoons poultry seasoning
Preheat oven to 400 degrees and toast the chopped/cubed bread on the middle rack until golden brown. Turn into a large bowl.
Drain can of oysters and reserve juice. Chop oysters. In a large skillet, melt butter over medium heat. Add onion, celery, mushrooms and oysters; cook 5 minutes, stirring occasionally. Remove from heat and stir in the seasonings.
Transfer mixture to a large bowl and add bread. Add oyster juice to chicken stock to make 2½ cups of liquid. Drizzle enough stock mixture over the bread mixture until it is just moist.
Put in turkey while moist; remoisten and adjust spices as necessary. Cook according to turkey instructions.
If cooked as a casserole, bake at 350 degrees for 25 to 40 minutes (until crust forms on outside).
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