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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Gran-Gran's Oyster Dressing Recipe

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This recipe for Gran-Gran's Oyster Dressing is from Angie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 3 loaves of french bread (torn into bite-sized pieces and dried over night)
1 c. chopped celery
1 c. onions
A lot of broth
6 beaten eggs
2 T. (or more) fresh sage
Salt and pepper to taste
fresh thyme (Angie's addition)
Oysters (make sure you have felt them all to make sure there are no shells)
Liquor from oysters (strain it to prevent shells from getting into the dressing)
Directions:
Directions:
Break up the french bread in a big bowl the night before and let sit out to dry. Add celery and onion (unless Angie is coming). Season with sage (Angie adds fresh thyme, too) and salt and pepper. Add broth from turkey (and/or giblets and a little from box, if necessary). The bread should be pretty wet, but not floating or too soupy. Add the well beaten eggs and stir. If you want dressing without oysters, pour part of the dressing into a well-greased pan now. To the remaining dressing, add the oysters and the strained oyster liquor. Mix and pour into a well-greased pan. Bake at 350 until done. Gran-Gran says 1/2 hour, but I always find it takes longer to cook.
Personal Notes:
Personal Notes:
At Thanksgiving I always baste the turkey with wine and butter, so my dressing has those flavors. When I made this at Christmas, I simmered 4 T. butter and 3/4 c. of wine with 32 oz. of boxed turkey stock to give the dressing those same flavors. I still had to add some additional boxed stock to make it the right consistency.

 

 

 

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