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Oyster Dressing




Source of Recipe


Aunt Saunny

16 ounces Italian seasoned croutons

8 chicken backs (or 3 boneless chicken breasts)

1 1/2 cups chopped celery

1 1/2 cups chopped onion

Sage, salt and pepper to taste

10-ounce can of oysters

2 cups chicken broth, optional for moist dressing



Sauté chicken backs or breasts in an ovenproof pan until almost cooked through. Pull meat off bones or dice breast meat and return to pan. At low heat add oysters and cook another 10 minutes. Cool, and pour off broth. For a moist dressing, retain broth and add additional chicken broth to it. Sauté celery and onion until tender. Dice oysters. Combine all ingredients (including broth, if desired) and stir to mix well. Add sage, salt and pepper to taste. Place pan in oven and broil for just a few minutes until the top is crisp.