4 oz. fresh turkey, sliced & pounded
4 oz. cornbread
1 oz. Brunoise carrot, celery, onion & bacon
6 pc. oysters
1 oz. fresh chopped sage
1 each egg yolk
Salt & pepper to taste
1 c. chicken stock
2 oz. giblet gravy

Saute bacon; add onion, carrot, celery; add 4 pieces chopped oysters; add cornbread that has been crumbled. Add chicken stock and sage, add egg yolk. Cool down the stuffing before rolling into turkey. Tie with twine. Season with salt and pepper and brown in a saute pan. Finish the cooking in a 350 degree oven for 12 minutes. Slice and arrange on giblet gravy. Garnish with poached oysters.