23 Nov 2022 11:15 pm
I have my oyster dressing assembled and ready to go in the oven tomorrow morning.
Ingredients
1 pint shucked oysters with liquor
10 to 12 slices of bread (or cornbread), toasted and pulled into pieces
2 cups chicken stock
1/2 cup oyster liquor (juice from inside the oysters)
4 tablespoons butter, plus
1 1/2 stalks celery, minced
1/4 white onion, minced
1 tablespoon Old Bay
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Heat oven to 350°.
Toast the bread and tear apart into pieces. Reserve in a bowl.
Melt the butter in a pan with the celery and onions.
Allow the vegetables to soften for a few minutes.
Pour in the chicken stock, Old Bay seasoning, oyster liquor, kosher salt and black pepper.
Allow the mixture to simmer for about five minutes.
Add in the oysters (cut in pieces if they are large).
Sprinkle in the fresh parsley.
Mix.
Combine enough of the toasted bread pieces to absorb the liquid (you may not use them all).
Be sure the mixture is not too wet, or too dry.
Line a casserole dish or cast iron pan with butter.
Add the dressing and cover with foil.
Bake for about 15 to 20 minutes, or until golden brown.
In the last few minutes of baking, remove the foil and dot with a few pats of butter.
Broil for a minute or so to brown the top.
Serve and ENJOY!
Ingredients
1 pint shucked oysters with liquor
10 to 12 slices of bread (or cornbread), toasted and pulled into pieces
2 cups chicken stock
1/2 cup oyster liquor (juice from inside the oysters)
4 tablespoons butter, plus
1 1/2 stalks celery, minced
1/4 white onion, minced
1 tablespoon Old Bay
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Heat oven to 350°.
Toast the bread and tear apart into pieces. Reserve in a bowl.
Melt the butter in a pan with the celery and onions.
Allow the vegetables to soften for a few minutes.
Pour in the chicken stock, Old Bay seasoning, oyster liquor, kosher salt and black pepper.
Allow the mixture to simmer for about five minutes.
Add in the oysters (cut in pieces if they are large).
Sprinkle in the fresh parsley.
Mix.
Combine enough of the toasted bread pieces to absorb the liquid (you may not use them all).
Be sure the mixture is not too wet, or too dry.
Line a casserole dish or cast iron pan with butter.
Add the dressing and cover with foil.
Bake for about 15 to 20 minutes, or until golden brown.
In the last few minutes of baking, remove the foil and dot with a few pats of butter.
Broil for a minute or so to brown the top.
Serve and ENJOY!