OYSTER DRESSING
By
Peggi Anne Tebben
@cookiequeen
4
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.
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.
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
How to Make OYSTER DRESSING
- 1THE 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.
- 2NEXT 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.
- 3Place in 350° oven & bake for about 45 minutes or until browned & crisp on top.
