OYSTER DRESSING

Peggi Anne Tebben

By
@cookiequeen

My recipe I use all the time. We used to have mega buffets on 4 holidays of the year & we made several hotel pans of this every time.


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Comments:

Prep:

1 Hr

Cook:

1 Hr 45 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oysters help to make this dressing exceptionally moist. They are definitely a bit indulgent but perfect for the holidays. The flavor of the oysters and sage is evident in every bite. This will pair well with your holiday meal.

Ingredients

1
8x8 pan prepared cornbread, cooked & well browned
6
slices bread, toasted sorta dark
3
ribs of celery, chopped
1 small
onion, cut in slivers
3
eggs
*chicken broth, enough to cover dressing
1 can(s)
raw oysters
2 Tbsp
rubbed sage
salt & pepper, to taste

Directions Step-By-Step

1
THE NIGHT BEFORE: Cut cooled cornbread into 2"x2" cubes & lay out to dry overnight. Toast bread & tear each piece into about 5 pieces & leave out overnight.
2
NEXT DAY: Mix all ingredients but broth (*I use bullion cubes with water) & place in a long cake pan. Pour enough broth over it to cover. Don't over mix it. It will become mushy.
3
Place in 350° oven & bake for about 45 minutes or until browned & crisp on top.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Other Tag: Heirloom