Oyster Dressing has got to be the best part of the Thanksgiving meal, in my opinion. I don't eat a whole lot of oysters through out the year, but when November rolls around I'm craving them like mad.
I know, oysters in stuffing sounds just..weird. I grew up with this, so it never seemed weird to me, just delicious! Please, give it a try if you are an oyster fan. My favorite way to serve them is with some homemade brown gravy on top. I could eat an entire plate of them served this way...and I just may.Enjoy!
Note: You can also add a bit of melted butter on top of the stuffing so it does not dry out on top while cooking. I covered the stuffing with tin foil while heating to avoid the drying out factor.
Makes about 8 servings
- 1 extra large loaf of white bread (1 1/2 loaves if using regular sized loaves)
- 2 (8 oz.) cans whole oysters, drain one can, use the oyster juice from the other
- 2 stalks celery, small dice
- 1 med. onion, small dice
- dried sage to taste (I used roughly 1 or 2 teaspoons)
- 1/2 to 3/4 stick of butter
- splash of veg. or olive oil
- chicken stock as needed to moisten the bread cubes
- Add oil and melt butter in saute pan. Add the celery and onions and cook until soft, but not caramelized (this takes 5 - 10 minutes, approx).
- In a large bowl tear up bread into bite sized pieces. Add the butter, onions and celery mixture and toss lightly. Add oysters to bread, breaking them up with your fingers into small pieces. Add sage and toss until incorporated. If you are using a very dry stuffing mix, the kind often sold in stores that is rock hard, drizzle in chicken stock to add in some moisture. Let it sit 10 minutes to let it absorb the liquids and check to see if it needs any extra. You don't want it bone dry but you also don't want it sopping wet.
- Heat at 350-f until warmed through.