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Oyster Dressing


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.

Oyster Dressing
Makes about 8 servings

Ingredients:
  • 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
Directions:
  1. 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). 
  2. 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. 
  3. Heat at 350-f until warmed through.
Recipe from my Mom.

Comments

  1. Hooray for family traditional recipes! :0)

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  2. Family recipes are always the best!

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  3. It looks delicious, not weird! Do you think it would work with canned clams, too?

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  4. Clams might get kind of tough, I would guess? I'm not brave enough to try that one. :o)

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  5. My hubby's grandmother always made this, so now I do.
    Our girls are so big! Congrats again on the baby on the way... I have plenty of clothes packed away if you need any extras for the new little one. :)
    Jennifer

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  6. I know this is an older post - but I just came across your blog and this recipe and had to comment. I grew up on this too - except we use soda crackers and no liquids in ours. I love it and still make it but others think it's weird! We call it Oyster Dressing though. So nice to see someone else loves it too!

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  7. I grew up eating stuffing with oysters in it too. Definitely trying your recipe! Thanks for sharing it!

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  8. Can you tell me if 8 ounces are enough and do you drain the juices? Thank you for sharing!

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    Replies
    1. Yes, 8 ounces is right and I did not drain the juice. I'll update the recipe now. :)

      Delete
  9. oyster dressing has always been a tradition in our family but we always used soda crackers instead of bread in ours nice to see some traditions never die think I might try it with the bread before oysters go out of season thank you again!

    ReplyDelete

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