Oyster Dressing

Is it dressing or is it stuffing? If it’s “stuffed” in the Turkey it’s stuffing. Otherwise it’s dressing. Either way, if you love oysters and love traditional turkey dressing this is a recipe for you.

Why were oysters used to begin with, stuffed inside a bird? Oyster stuffing dates back to the British who brought the recipe to the early colonies in the US. Oysters were cheap and plentiful, therefore stretching the amount of other ingredients needed for stuffing.

This recipe comes from our Hipskind side of the family, as I’d never heard of Oyster Dressing growing up. It’s a recipe, never written down, made with memory and instinct. We are happy to have finally written it down to share with you!

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One of the secrets to this delicious recipe is to use French bread, 1-2 days old. Cut into cubes and place on a baking sheet to dry out. The bread should feel hard and stale but not as crispy as a crouton. You can accelerate the drying out by placing the baking sheet into an oven on it’s lowest temperature for a few minutes.

Once the bread is ready and it’s time to cook, the rest all pulls together very fast. Start by dicing the onion and celery.

Add the dried bread cubes.

This recipe can be so easily doubled.

Add the garlic salt and then the poultry seasoning. Add more poultry seasoning to taste.

Add the two whole eggs next.

Now, this can be stirred with a big spoon, but it’s best to just get in there with your hands. Mix well, getting those eggs to coat the bread.

Add the oysters and a bit of the juice. Adding all the juice may take the dressing flavor out of balance. After the oysters, add the chicken stock. The dressing should be moist but not overly “wet.”

There are people that don’t care for oyster stuffed into the bird. That’s why this version is a great option as a second side dish.

Pour into a prepared dish. 9x13 will work or a deep casserole dish as well. Leave room at the top as the dressing with expand. Cover before placing into the preheated oven.

Mmmmm….your whole house will smell like Thanksgiving. The dressing should cook about one hour and 15 minutes, more or less, depending on the depth of the dish.

Serve to your crowd and hope this too becomes a tradition in your home!

Yield: 6-8

Author: Nan Hipskind

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Oyster Dressing

A very tradition Oyster Dressing, easy to make and can also be easily stuffed into the turkey!

Prep time: 30 MinCook time: 1 H & 15 MInactive time: 24 HourTotal time: 25 H & 45 M

Ingredients

• 1 loaf French bread dried and cubed
• 2 stalks Celery, diced
• 1 onion, diced
• 1 cup Chicken or turkey stock
• 1 tablespoon garlic, minced
• 1 tablespoon garlic salt
• 2 tablespoons (or more) poultry seasoning
• 2 eggs
• 12-16 jarred Oysters, out of the shell (small to medium size are best)
• Salt and Pepper

Instructions

1. 1-2 days ahead of making the dressing cut the French bread into cubes
2. On the day of cooking, pre-heat the oven to 350. Generously spray an extra large casserole dish with cooking spray. (or prep the turkey to make stuffing)
3. In a large mixing bowl, place the diced celery and onions.
4. Add the bread cubes.
5. Shake in the garlic salt and poultry seasoning.
6. Add the eggs. With a large spoon or your hands, mix the eggs in well, incorporating into the bread and veggies.
7. Add the oysters, and a bit of the juice from the jar. Stir well.
8. Add the chicken stock. The bread should be fairly moist. The amount of stock will depend on how dried the bread is. Use more for very dry bread.
9. Pour the dressing into the prepared bowl. It should be no more than 3/4 full as the dressing will expand.
10. Cover. Cook for 75-90 minutes, until firm but not dry. Serve with turkey or chicken. The recipe can be easily doubled. Leftovers will keep for up to a week.
11. Enjoy!