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Oyster Dressing
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Description
A yummy (non-cornbread) Southern addition to a holiday dinner.
Ingredients
- 1 stick Butter
- 1 cup Onion, finely chopped
- 1 cup Celery Finely Chopped
- 6 cups Seasoned, Dry, Bread Stuffing Mix (I Use The Pepperidge Farm Herb Kind)
- 2 whole Eggs, Beaten
- 1 teaspoon Poultry Seasoning
- 1 pint Oysters, Raw, Chopped With Liquid
- ½ cups Milk
Preparation
Preheat oven to 350°.
Generously butter a 2-quart baking dish and set aside.
Melt butter in a sauté pan; add onion and celery and sauté until tender, about 15 minutes. Remove from heat.
Gently stir in bread stuffing, blending well. Add eggs and seasonings. Salt and pepper to taste. Mix in oysters and milk. Toss lightly, adding more milk if mixture is too dry.
Turn into the prepared dish. Cover and bake, basting several times with turkey drippings, for about 50-60 minutes.
Baste frequently during the last 10 minutes to ensure a crisp top.
Serve immediately.
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2 Comments
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marytoo on 11.6.2010
I assume that you uncover this and recover it when “basting several times” during the 50 – 60 minutes? And leave it uncovered completely for the last 10 minutes of “frequent basting”? What happens if it is baked uncovered the whole time?
LisaWinKS on 11.2.2010
This is basically the recipe I grew up eating. Still my favorite stuffing recipe. The only difference is we don’t saute the veggies (will be trying that tho) and use sage for the seasoning rather than the poultry seasoning. Now I can’t wait for Thanksgiving!!!