Oyster Dressing

13 ingredients
6 steps

Ingredients

  • 3 cups Cornbread, Cut Into Cubes
  • 2 loaves Ciabatta Or Other Crusty Italian Bread, Cut Into Cubes
  • 2 Tablespoons Bacon Fat Or Butter
  • 3 cans Oysters, Drained, Liquid Reserved
  • 4 whole Carrots, Diced
  • 6 stalks Celery, Diced
  • 2 whole Small Onions, Diced
  • 8 cups Turkey (or Chicken) Broth
  • 1/2 teaspoons Ground Sage
  • 1 teaspoon Chopped Rosemary
  • Salt And Pepper, to taste
  • 2 whole Eggs
  • 1/4 cups Chopped Fresh Parsley

Directions

  1. 1
    Allow all bread cubes to sit uncovered for several hours or overnight until it's dry. Place all the cubed bread in a large mixing bowl.
  2. 2
    Heat bacon fat or butter in a large skillet over medium heat. Add carrots, celery, and onions, and stir to combine. Cook for 3 to 4 minutes.
  3. 3
    Add oysters and stir around for 1 minutes. Remove from heat and pour over the bread cubes. Sprinkle on the sage, the rosemary, and salt and pepper. Then add the broth while tossing bread cubes with a large spoon. Stir in egg.
  4. 4
    Stop after adding 5 or 6 cups of liquid to give the mixture a taste. Add more broth to taste, until it gets to the moisture level you like. Adjust seasonings as needed.
  5. 5
    Hint: if you think it needs a little more of an oyster kick, splash in a small amount of the oyster liquid. (A little goes a long way!)
  6. 6
    Pour mixture into a large baking dish (or stuff the bird if you prefer.) Bake it in a 350 degree oven for 25 to 30 minutes or until golden brown on top. Serve with your Thanksgiving dinner!

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