You just can’t have turkey with out dressing and gravy! When I was growing up, my Dad always made stuffing (and still does!) He would start by boiling the turkey “parts” then straining the liquid and pouring it into his stuffing which consisted of Pepperridge Farm Herb Stuffing mix, celery, and onions (and maybe chopped pecans, I can’t remember.) Dad and I like to eat it “raw” but the rest of the family likes for it to bake a little while.
Well, when I got married I discovered Oyster Dressing. This is my husband’s favorite! I had to get the recipe from his grandma and work on it until I got it just right! Thanksgiving is David’s excuse to buy a 1/2 bushel of oysters for his oyster dressing, that only takes 8-10 oz! 😉
If you’re up for trying something new, this would be the recipe!
Oyster Dressing Compliments of Nanny Bean, my husband’s grandma
1 box Stove Top – Chicken 1/2 stick Butter, melted 2 sleeves Saltine Crackers 9 slices Bread, crumbled 2 Eggs 8-10 oz. Oysters, cut into small pieces (or whole, if you prefer) 2 cans Chicken Broth (may need more depending on how moist you like it) Salt & PepperMix together and place in a greased casserole dish. Bake at 350 for 20-30 min or until golden around edges.
Stay tuned for a CELEBRATION cake on Tuesday! 😉
Oh I’d LOVE to try something like this!!!! We like oysters….Howie’s family…notsomuch! So it would have to be some non-Thanksgiving day I’d try this!!!!
I was never a big oyster fan until I met David!
We made a double up of this recipe, and then a double up of a regular dressing to go with the 4 turkeys I cooked this Thanksgiving! YOUMMY!
Yay, Jackie! I’m glad you liked it! David informed me that the one I made for him was gritty. He shucked the oysters and rinsed them but apparently, not well enough! I’ll double rinse next year! haha!