Whether you call it "stuffing" or "dressing," what's not to love about a
dressing that includes fresh oysters? It's often one of the best parts of a Thanksgiving dinner.
This recipe was shared with me by Doc Lawrence and his
Sips Across America columns. This recipe is by Chef Josh Butler.
Chef Josh Butler is Executive Chef at the Florida Governor’s Mansion in Tallahassee.
This oyster dressing must be served as a side dish and not as a turkey stuffing in the turkey.
More of Linda's great
Oyster Recipes and also check out
How To Shuck Oysters.
Don't forget to check out my
Thanksgiving Turkey dinner menu which includes Grandma's Oyster Dressing.
Grandma's Oyster Dressing - How To Make Oyster Dressing
Yields: serves many
Prep time: 20 min
Cook time: 45 min
4 tablespoons butter, divided (either homemade or store bought)
1 cup chopped
4 green onions, chopped
2 stalks celery, chopped
Pinch cayenne pepper
3 cups crumbled
bread crumbs, small dice*
1/2 cup minced fresh parsley
Salt and freshly-ground
pepper to taste
eggs lightly beaten
1 pint shucked
fresh (live) oysters, drained (reserve 1/2 cup oyster liquid)**
* Check out
Making Homemade Bread Crumbs
Lean How To Shuck Oysters
Preheat oven to 350°.
Lightly butter a large rectangular baking pan.
Heat 2 tablespoons of
the butter in a large skillet over medium-low heat. Sauté onions and
celery in the butter until tender; remove from heat an add a small pinch
of cayenne and let cool.
Combine cornbread and
breadcrumbs in a large bowl; gently fold in sautéed onions, salt,
pepper, and parsley.
Add beaten eggs and
toss more; moisten with the reserved oyster liquid until moist but not
soggy. Gently stir in the oysters.
Pat the mixture into
the prepared baking pan (it should make a 1-inch layer in the pan). Dot
with remaining butter and bake about 45 minutes, until golden brown and
set in the center.