Mother Ruth's Oyster Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 sleeves of saltine crackers (not low fat or unsalted!)
1 large container of chicken broth or at least 3 cans of broth
4 cans of Chicken of the Sea Oysters
4 ribs of celery
1 medium onion
1 stick of butter
poultry seasoning to taste - at least 2 teaspoons
salt and pepper
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Directions: |
Directions:Preheat oven to 375 degrees.
In a large bowl add all crackers. Set aside. In a large saute pan, melt stick of butter. Add 4 thinly sliced ribs of celery and 1 medium diced onion. Saute until tender. Pour all butter and celery/onion mixture over crackers. Add 4 cans of oysters (with juice) onto cracker mixture. Add 2 t of poultry seasoning. Taste and add more if needed. Slowly pour a cup of chicken broth over mixture and fold crackers until they start to moisten. Don't worry about breaking up all the crackers. They will break in the process and you don't want small pieces - a few larger pieces of crackers is fine. Keep adding chicken broth gradually and folding until mixture is moist, but not wet. There is a learning curve here - you have to learn when to stop adding the broth. Always stop before you get to "wet" and let it sit for a few minutes. Add cracked pepper. You shouldn't need much salt because the crackers are salted, but give it a taste and add some if you think it needs it.
Place the mixture into a 9x11 buttered casserole dish and bake at 375 degrees for 45 minutes or until top begins to brown. I never cover it because I like the top to get a littel crisp, but if it starts to over-brown you can certainly add some foil. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1.5 hours |
Personal
Notes: |
Personal
Notes: Mother Ruth's Oyster Dressing is legendary. It "might" be an acquired taste for anyone without Critchlow genes. But like a dish of olives, this dressing was on the table for every Thanksgiving meal. I don't know when Mom first tasted it but I do know that she got the recipe from Mother Ruth and it was always Dad's favorite. I'm sure he grew up with it.
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