Oyster Dressing Recipe

I rif it every year.

But I do like using a mix of Italian breadcrumbs, cornbread and bread cubes. (More cornbread than either).

I also add ground meat to mine in addition to oysters, but I know others dont...Just the way I was taught. 2:1 oysters to ground meat.

Trinity. Combo of lobster bouillon and oyster liqour for liquid.

Pats of butter on top before throwing in oven

Check out Little Charlie's Oyster Dressing. Some folks use shredded Sweet Potato as a flavor and binding ingredient like in Sweet Farre Dressing. You can find recipes for both of these online. You know what to do. If Little Charlie's recipe is behind a paywall let me know and I think I can manage to post it. However, I do suffer from "OLD" so posting it will present a challenge.

This is how I made mine for T-Day this year:

Stale French bread cut into small chunks
The following diced fairly small----onion, celery, bell pepper
Mince garlic, green onions and parsley
Use the oyster liquor (juice) to wet the French bread in a bowl by itself.

I only use oysters and no ground meat filler. It is "Oyster Dressing" after all, not oyster ground meat dressing. Cost a bit more, but well worth it.

I roughly cut up my oysters into smaller bits and put them aside while I put olive oil in a pan to cook down the first 3 vegetables above until they are wilted, then I add the garlic to cook down a bit.

Next comes the oysters and I cook them down until they curl and firm up a bit, then add the parsley and green onion.

I do not add salt until the dish is about to be put together since oyster can vary greatly in salt content. I do add a bit of black pepper to taste.

I then combine the cooked ingredients to the bread soaked in the oyster liquor and combine it well. This is when I check for salt and add some if needed.

I'll lightly grease a baking dish, put the dressing in the dish and bake at 350 degrees until it lightly browns on top.

quote:

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well well look at Mr Richey rich pants. Got tired of Monopoly?

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Considering I only make it once a year at Thanksgiving, I will splurge.

Now, will you please pass the crackers so I can have something to put my Beluga Caviar on for a mid morning snack.