Grandma Farrington’s Oyster Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 quarts or 8 cups dried white bread that has been toasted and then diced
¾ stick butter
4 eggs beaten
Salt and pepper
½ pint oysters
Hot chicken broth
¾ cup chopped celery
¾ cup chopped onion
1 Tablespoon parsley
2 teaspoons fresh sage
Pinch of thyme
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Directions: |
Directions:Step 1- Dry out bread by toasting in a 250-degree oven. Place slices of bread on a cookie sheet in a single layer. Toast for 4-8 minutes on one side. Turn over and toast 4-8 minutes on the other side. (You don’t want the bread to turn brown -just dry out and be a little toasty.). Let toast cool – it will dry out more and be easier to dice if you wait about 30 minutes. Using a serrated knife dice into small pieces. Set aside. This can be done the night before.
Step 2 – Melt ¾ stick of butter. Add celery and onion and cook on stove top until soft about 10 minutes. Set aside.
Step 3- Beat 4 eggs.
Step 4 – In a large bowl, moisten the diced bread with hot chicken broth. (Have a cup of hot broth on hand) Mixture should be moist, not soggy. Stir after each addition. Add celery and onion mixture. Add oysters that have been drained and rinsed with water. Add parsley, sage, salt and pepper.
Step 5 – Place mixture in a greased 9x12 casserole dish.
Bake at 400 degrees for 1 hour. Stir every 15 minutes. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: (Grandma always said the recipe was originally from Salem College )
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