Does Anyone Have A Good Oyster Dressing They Are Willing To Share??

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by goobhen, Nov 13, 2011.

  1. goobhen

    goobhen Chicks Rule

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    Dec 6, 2008
    Indiana
    MY aunt used to make a wonderful Oyster dressing for Thanksgiving/Christmas. Once when I was about 6, she let me help. She made hers with Campbells Cream of celery soup and I think Oyster soup. Both my aunt and Grandmother are gone now, and so is their recipe! I have looked at Foodnetwork, google. I found two on Google that sound pretty good. Paula Dean has one but it has cornbread, bread and saltines in hers. I guess I could try her recipe and leave out the cornbread..... Thank you, Theresa
     
  2. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Georgia
    Come on people surely somebody makes oyster dressing... I've never made it or had it to eat but I want some bad.

    The closest thing I've ever had is "Oysters Lagniappe" which are oysters on the half shell with a dollop of cornbread dressing on the top and then baked. Very delicious.

    To the OP; I sure wouldn't leave out the cornbread.
     
  3. ArmFarm

    ArmFarm Out Of The Brooder

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    Aug 13, 2011
    The Pioneer Woman posted a recipe today for Oyster dressing on her website. It looks good. My sister made some years ago but we can't find the recipe. Good luck!
     
  4. Avonlea22

    Avonlea22 Jessamine Cottage

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    Aug 27, 2011
  5. yellowrose

    yellowrose Out Of The Brooder

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    Mar 6, 2010
    Maquoketa, IA area
    I make it every year. I get whole oysters from the market. Either canned or fresh frozen. I use 6-8 oysters to every loaf of bread I use.
    I have made it for 20+ years...so I am a bit haphazard with my reciep... but here goes.
    Start by making plain dressing.
    loaf of shredded bread (I save enough heels from a variety of flavored breads all year),
    a bag of cornbread/Turkey flavored dry dressing mix,
    2 eggs
    enough turkey broth to moisten the bread to a mushy consistancy.
    Add
    1 to 1-1/2 teaspoons of poultry seasoning.
    1/4 cup of minced celery and minced yellow onion,
    about 1 teaspooon each of salt and Mrs Dash,
    4 or 5 twists of my pepper grinder.
    I mush the oysters or use a hand blender.... cause I don't like chunks!

    Bake in what ever temp the oven is already turned to! UNTIL it is lightly golden on top and the dressing is firm but not dry. (if it is too dry... drizzle with turkey broth to soften)
     
  6. goobhen

    goobhen Chicks Rule

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    Dec 6, 2008
    Indiana
    Quote:Thank you Yellowrose! I am going to try it, I will let you know how it turns out! Thanks for the advice on the blender, I am going to use that for my dear hubby, he hates onions & mushrooms! Likes the flavor, hates the texture!! Have a Happy Thanksgiving! theresa [​IMG]
     
  7. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Georgia
    After looking at Paula Deen's recipe I think I'm just going to make my normal cornbread dressing and put oysters in half and make half plain in case my wife doesn't like it.

    Hope I can find some decent live oysters but will use the pre-shucked ones otherwise.
     
  8. goobhen

    goobhen Chicks Rule

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    Dec 6, 2008
    Indiana
    KenK,
    I had to buy the pre-shucked kind, but they just arrived at the grocery store where I shop for speciality items...... My husband put away the groceries, you would have thought he touched a skunk when he picked up the oysters!! [​IMG] Then I asked him if he wanted to know how much they cost, he did not want to know!! Enjoy your stuffing!! I hope your wife likes it..... Happy Thanksgiving!
    Theresa
     
  9. flowerchild59

    flowerchild59 Chillin' With My Peeps

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    Apr 25, 2010
    Southern IL
    Oh gag!!!!!!!!!!!! I remember my aunt making oyster dressing every major holiday. It used to gross me out...........from the soggy bread to the stench of the oysters. Traumatized for life. You betcha.
     
  10. SallyF

    SallyF Chillin' With My Peeps

    Jul 5, 2009
    Middle Tennessee
    Now that we're no longer on the coast, we buy refrigerated pre-shucked oysters. Of course, we always have to taste one, or two or three.... to make sure they're good enough to put in the dressing!

    Our biggest argument about the dressing is not the oysters, but whether or not to use cornbread. I'm southern by the grace of God, as Lewis Grizzard used to say, so of course you use cornbread. DH, who usually makes the dressing is from Ohio, so he covers his eyes while I put the "grit' in.
     
    Last edited: Nov 20, 2011

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