"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Oyster Dressing and Plain Dressing Recipe

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This recipe for Oyster Dressing and Plain Dressing, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Laureen Wilkins
Category:
Category:
Ingredients:  
Ingredients:  
1 Large Package Cornbread Dressing Mix
1 Large Package Herb Dressing Mix
1 Large Onion (Chopped)
8 Stalks Celery (Chopped)
2 Bay Leaves
1/2 Stick Butter
2 Tsp. Poultry Seasoning
Salt & Pepper to taste
Broth
2 Cups Oysters (Chopped)
Directions:
Directions:
Place onion and celery in melted butter with bay leaves and cook until tender. Remove bay leaves. In large bowl, empty both packages of dressing; add onion and celery. Use broth from turkey or chicken and add until mixture is very moist. Add seasonings.

At my house, I now take half of this out and bake separate for those who do not like oysters.

Add oysters, I usually put 2 cups (they like a lot), to remaining mixtures.

Bake at 350 degrees until slightly firm and top is golden brown.

 

 

 

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