Mom's Oyster Dressing/Stuffing
photo by Jonathan Melendez
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 8 cups plain bread cubes or 8 cups cornbread cubes
- 1 1⁄2 cups celery, chopped
- 3⁄4 cup onion, chopped
- 2 (8 ounce) cans oysters, with liquid
- 1⁄2 cup butter, melted
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon ground sage
- 1 teaspoon poultry seasoning
- 1⁄2 teaspoon thyme
- 1⁄2 cup evaporated milk
directions
- Heat milk, butter, and oyster liquid in small pan.
- Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
- Add liquid and stir.
- Stuff poultry or place in greased foil lined baking dish.
- Bake 350 degrees for 1 hour, or until poultry is done.
Questions & Replies
-
I am a southerner but always use regular bread or bread cubed - are the amounts of breading the same if not cornbread? Cornbread can soak up alot more fluid because it's dryer. I also have always sauteed my celery, carrots & onions in some bacon grease (I prep my veggies for regular sausage stuffing & oyster stuffing at the same time & divide them in half for both dressing/stuffing). I add an egg to them as well. I use Old Bay also because we use it in everything here. Well, almost.LOL. ????
see 3 more questions
Reviews
-
If you like oyster dressing, you NEED to try recipe! It is wonderful! My wife is from the south, so we used cornbread for hers, and I'm a Chicagoan who grew up eating bread stuffing, so I chose the bread, but I have to confess: I liked the cornbread better! Thank you, Gigi, and thank you, Krsi Sue!!
-
I just made this last night for Thanksgiving. I'm so pleased that I did! What attracted me to this recipe was the ease of making it (the recipe that I have is more difficult and not as tasty.) <br/><br/>I took the cornbread route (hey, I'm a southerner.) I noted that it used all the cornbread from my cast iron skillet, so that's easy to remember. I used a pint of fresh Apalachicola oysters (yum) and threw in some fresh mushrooms. Soooo good!!<br/><br/>The only thing I'll do differently next time is cut back on the salt. This is not the fault of the recipe: I bake my cornbread in bacon fat, so it's got a bit of saltiness already.<br/><br/>Thank you for posting this excellent recipe!
see 9 more reviews
RECIPE SUBMITTED BY
Krsi Sue
United States