oyster dressing/stuffing-annette's
(1 RATING)
You can make this recipe without the oysters. My family begs me to use them but there is always one or two who don't like them so I make a small pan without them. I don't live on the East Coast either so I just use canned oysters. You can use fresh if you have them available. Recipe is my own.
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prep time
cook time
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yield
Ingredients
- 1/2 - loaf white bread cubed and dried
- 3/4 cup celery, chopped
- 1/2 cup onion, chopped
- 1 stick margarine
- 2 - eggs
- 1 can chicken broth
- 2-3 cans oysters
- 2-3 tablespoons dried sage
- - salt and pepper
How To Make oyster dressing/stuffing-annette's
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Step 1Cube the bread the night before or at least several hours before. Lay on a cookie sheet and cover with a clean tea towel and leave out to dry.
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Step 2Preheat oven to 350°F. Spray casserole or 9x13 pan with Pam. Saute onions, celery and sage in margarine. Add 1/2 can of chicken broth to mixture. Dump in oysters and a little of the liquor from them once the veggies are done cooking. ***The amount of liquor you use is dependent on how strong you want the oyster flavor.*** If you use a lot of the liquor, decrease the amount of chicken broth you add to veggies.
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Step 3Crack the eggs over the bread. Pour veggie mixture over bread and mix to coat. Add salt and pepper. If you need more moisture, use the other 1/2 can of chicken broth, or at least some of it.
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Step 4Bake at 350° for 1 hour. Enjoy!
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Step 5***You may also leave out the oysters all together and make plain dressing OR add 1 pound ground pork or spicy sausage.*** All 3 ways are great!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Other Side Dishes
Category:
Side Casseroles
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