Quote:

---

81renaissance said:
The duck was bomb for sure.  You put it in the pan with the skin side down, and since duck has a thick layer of subcutaneous fat it pretty much fries itself on that side when the fat renders.  Then you've got one tender side and one crispy side...

Wife and I each had a bottle of wine and a few bowls. Keep your turkey but tell me more of this "oyster stuffing"?  Oh and I fucking LOVE biscuits and gravy...maybe next year we'll do Thanksgiving brunch and really fuck with people's heads.

---

that duck sounds fuckin bangin.  what does it taste like compared to turkey?  similar, whole different taste?  what?

and the oyster stuffing is similar to regular stuffing.  you can pretty much jazz it up however you want.  in a nutshell it's regular cornbread stuffing of decent quality, with cut up celery, onions, oysters (whatever quantity you want, depends on how "oystery" you want it to be) and take a couple pieces of bread torn up.  you cook the stuffing like regular stuffing and then when it's done you put it in a frying pan on a little over medium heat and add the bread and oysters.  that's how i did it anyway.  first time ever making it, went off of gmas recipe.  just cook it until the oysters are done and i cooked it so there was just a hint of crispiness in it.  turned out damn good if i may say so myself