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Oyster Dressing, With Love
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Description
Here is another recipe designed to make my husband swoon.
Ingredients
- ¾ loaves Challah
- 1 pint Raw Oysters
- ¼ cups Milk
- 1 whole Egg Well Beaten
- ½ cups Butter, Plus Extra For Greasing Casserole Dish
- ½ cups Chopped Onion
- 4 stalks Celery With Leaves, Roughly Chopped
- 2-½ cups Chicken Broth, Low-Sodium
- 1 teaspoon Salt
- 1 teaspoon Pepper
- ¾ teaspoons Ground Sage
- ½ teaspoons Old Bay Seasoning
- ½ teaspoons Italian Seasoning
- ½ bunches Flat Leaf Parsley, Roughly Chopped
Preparation
The day before you begin, cube the loaf of challah and allow to dry, uncovered, on a large cutting board. I usually give them a good 24 hours.
Preheat oven to 325F. Grease a 9 x 13 ” baking dish with butter.
Drain oysters over bowl, reserving liquid. Thoroughly rinse each oyster and cut into bite-sized pieces. Rinse again and place into a small bowl with just enough milk to cover. Beat reserved liquid with the egg and set aside.
Melt 1/2 cup butter in a large saute pan over medium heat. Add onion and celery and cook until celery goes soft, about 10 minutes or so. Add chicken stock and simmer for about 10 more minutes.
Meanwhile, place bread cubes into a large mixing bowl and add seasonings, including parsley. Toss to coat. Add egg mixture to the bread along with the oysters and milk. Gently fold in the chicken stock mixture.
Pour it all into the baking dish and cover tightly with foil. Bake, covered, for 1 hour. Remove the foil and continue baking for another 15-20 minutes.
1 pan of oyster dressing= 1 happy man.
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4 Comments
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imjustbeachy1 on 12.2.2009
I made this for Thanksgiving as well and mine turned out GREAT!!! You are right about a pan of oyster dressing = one happy man! I’ll be making this again for Christmas and surely again throughout the year. I did sub fresh baked french bread for the challah (that I cubed and let sit out for 24 hours) and dried parsley for fresh.
Clabbergirl on 12.1.2009
Yikes! I am so sorry that your dressing failed:( It does sound as though the oysters might have been off. I usually indulge in one before starting to make sure everything is on track. I love raw oysters, too! The juice should smell like the ocean. Regarding the saltiness, did you use canned broth? The amount of sodium in regular canned broth is off the charts! I usually make my own broth, so I didn’t think to clarify low-sodium. I will definitely change that on the recipe.Some of the salty taste might have come from there. Also, I haven’t ever used cornbread for this recipe. Loaves of challah are enormous and very spongy. A little sweet, too. They soak up a lot of liquid! Thank goodness for Stove Top! I used to eat it out of the box when I was little!
internette on 11.28.2009
I made this for thanksgiving and I must have done something wrong. It was so fishy and so salty. I couldnt serve it but luckily I had stove top in cupboard to save the day. I have to go over this again and see where I went wrong. I didnt use challah but cornbread instead which may be my first mistake. I also didnt use the liquer because it already smelled fishy. I still wonder if my oysters were good or not. I am an oyster lover too, as I can down a dozen raw oysters happily over and over again. I am sure I must have missed something, I just dont know.
Clabbergirl on 11.23.2009
By the way, you can use only half of the butter and you’ll still get great results. You can add more chicken stock if your family likes a wet dressing.