November – Weekend 1- Oyster Stuffing Duo

  • Oyster-Stuffing2 bags bread cubes – plain
  • 2 cups chopped onion – not coarse
  • 2 sticks butter
  • 3 cups chopped celery
  • 1 cup chopped fresh parsley
  • 2 tsp dried sage
  • 1 1/2 tsp. thyme powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 lightly beaten eggs
  • about 4 cups chicken broth
  • 3 or 4 8-oz. jars of fresh oysters. They must be fresh!
  1. Melt butter and add onion; cook over med. heat for about 5 minutes.
  2. Add celery and parsley and cook another 5 minutes until all are softened.
  3. Put bread cubes in a LARGE deep pot or bowl
  4. Add dry seasonings to cubes.
  5. Then pour onion mix, eggs, and chicken broth over mixture (add 1 cup broth at a time.  Tt usually takes 4 cups).  Toss lightly until well mixed.
  6. After all is mixed, divide the dressing into 2 well buttered baking dishes. (Oysters will go into one and there will be one for non oyster lovers. In this, you can add sausage instead (sweet Italian) and bell peppers)
  7. Drain oysters, reserving some of the liquid and chop coarsely. Combine w/1 batch of dressing. Pour about 1/4 cup reserved liquid over this dressing for added flavor.
  8. Bake covered w/foil for about 30 minutes at 350 degrees and then uncover and bake another 20 minutes or so, til lightly browned and bubbly on the edges.
  9. There is a lot of liquid in this recipe but I don’t like dressing to be dry plus some of the liquid will evaporate during the baking.
  10. For a spicier dish (if you are serving as a side- try a dash of cayenne)
  11. Place Oyster dressing in individual ramekins with fresh parsley garnish. Susage and Pepper dressing can be placed in ramekins with Parmesan cheese on top. Or use this marvelous baker from Montes Doggett.
  12. 5129_11baker