Featured Pinch Tips Video
- 1 stick
- 1 c
- onions, chopped
- 1 c
- celery, chopped, stalks and some leaves
- 8-10 c
- bread, day or 2 old, broken into pieces
- 24 oz
- oysters, fresh, drain reserving liquid, chop
- 1 can(s)
- cream of celery soup
- chicken broth, as needed
- salt and pepper to taste
1Pre-heat oven to 400 degrees ( 350 degrees if you are baking the dressing with other dishes, just increase the baking time)
Grease a 13x9 baking dish.
2In a large skillet melt butter: add onions and celery, saute' until tender, when vegetables are tender stir in the celery soup and as much of the reserved oyster liquid as you like, stir until smooth.
3In a large bowl put the bread crumbs; to this add the soup mixture, oysters, salt and pepper. Lightly mix to stir in oysters and soup mixture. If the dressing seems to dry add broth a little at a time until you get the texture you desire.
NOTE: If you prefer to add sage add it with the salt and pepper.
4Pour into greased 13x9 baking dish and bake at 400 degrees for 30 minutes or until done to your liking.
Note: If you are baking the dressing with other dishes at 350 degrees you will need to bake for about 60 minutes.