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Oyster Dressing




Source of Recipe


My own, with help from various internet recipes


Recipe Introduction


I first made this for Xmas Eve 2021. Since I never stuff a turkey anymore (my favorite version), I needed to come up with a different recipe – one that didn’t rely on the turkey for additional flavor (Momma and I always agreed that turkey made the best cooking vessel for stuffing). I have been making the Paula Deen one and that is good, but a little more elaborate than I really wanted. I really wanted a simple bread dressing that would showcase the oysters without a lot of other competing tastes and textures. This is pretty good, though I overdid it on the turkey stock a bit. It was a little wetter than I like. Still, that’s easily remedied next time. START THIS THE DAY BEFORE.


List of Ingredients




1 lb. loaf of country bread, crusts removed and torn
5 stalks of celery, with leaves, chopped
1 large onion, chopped
Butter
1 t. rubbed sage, or more
1/2 t. black pepper, or more
1 1/2 t. Poultry seasoning, or more
1 1/2 T. dried parsley
1 t. Kosher salt
1-pint oysters, chopped - along with the liquor
Turkey/chicken broth


Recipe



Place the torn bread in a large container (I use a disposable aluminum roasting pan). Saute celery and onion in butter until softened. Add to bread along with the sage, pepper, poultry seasoning, parsley, and salt. Mix well and SMELL it! It takes some practice, but the best way to see if the amounts of the herbs is correct is by smell. When I started being the one who made the Christmas turkey and dressing, Momma would come over the night before and smell my bread/herb mixture to make sure it was right. She could always tell!

Let the bread mixture sit out uncovered overnight. Heat oven to 350F. When ready to cook add the oysters along with the liquor and enough stock to moisten the dressing to the extent you want. It should be damp and stick together when balled up in your fist, but not wet. Place in a baking dish that has been sprayed with cooking spray and bake for about 45 minutes. Temperature should register at 160F.

Serves 8-10.