Oyster or sage dressing recipes please?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by frenchblackcopper, Nov 21, 2013.

  1. frenchblackcopper

    frenchblackcopper Chillin' With My Peeps

    Jul 14, 2009
    East central Illinois
    My dear grandmother used to make the very best thanksgiving dressing in the world.She used the giblets from the turkey,sage,and other ingredients that my aunt has tried to replicate,but not much sucess.I know somewhere within this forum,someone has a super moist,great oyster dressing recipe.I'm wanting to make one early this week,before the big meal on Thursday.So if anyone has a favorite sage or oyster dressing recipe,please feel free to help me out. Thanks
  2. jomoncon

    jomoncon Chillin' With My Peeps

    Sep 24, 2010
    New Orleans, LA
    This is a recipe that my Mom clipped from a newspaper ad in 1947! I still have the original ad. While it doesn't have your requested sage, I'm sure it can be added. What we love about it is that it has rice and cornbread. And pecans! I usually make it "half & half." Half with oysters, half without. Some in the family don't like oysters. It doesn't say how much giblets, but we usually just add whatever is in the turkey. And we never stuff the turkey - it's always in a casserole.

    Old Fashioned Rice Dressing

    3 cups cooked rice
    2 cups cornbread crumbs
    6 shallots, minced
    2 stalks celery, minced
    2 tablespoons shortening, melted
    1 tablespoon butter, melted
    3 dozen oysters
    1 tablespoon parsley, chopped
    1 teaspoon salt
    ½ teaspoon pepper
    1 cup pecans, chopped
    1 clove garlic, minced

    Boil giblets until tender, then chop. brown shallots, garlic, giblets, parsley & celery in melted shortening. Add rice, cornbread & chopped oysters. Gradually add liquid from giblets & oysters. Add beaten eggs, melted butter, salt, pepper & pecans. Fill turkey with dressing and bake.
  3. wekiva bird

    wekiva bird Chillin' With My Peeps

    Mar 18, 2010
    South Carolina
    Our recipe that has been in our family for over 50 yrs:

    2 boxes of jiffy corn muffin mix ( cook as it says) let it cool down and crumb it up in large bowl

    add about 4-6 stalks celery copped small

    small sweet onion copped small

    tablespoon of baking powder

    2-4 slices of toasted bread cubed up

    4 eggs

    2 cans of cambell's chicken with rice soup

    1/2 cup of milk

    sage to your taste

    dash of black pepper

    mix well put in casserole dish bake @ 350 in oven cook about 45 min. It might be diff, time in your oven ck it a 30min.
  4. TXchickmum

    TXchickmum Chillin' With My Peeps

    Apr 21, 2012
    North Texas
    Oyster, cornbread, and herb dressing:


    [​IMG]3 cups Cornbread, Cut Into Cubes
    [​IMG]2 loaves Ciabatta Or Other Crusty Italian Bread, Cut Into Cubes
    [​IMG]2 Tablespoons Bacon Fat Or Butter
    [​IMG]3 cans Oysters, Drained, Liquid Reserved
    [​IMG]4 whole Carrots, Diced
    [​IMG]6 stalks Celery, Diced
    [​IMG]2 whole Small Onions, Diced
    [​IMG]8 cups Turkey (or Chicken) Broth
    [​IMG]1/2 teaspoon Ground Sage
    [​IMG]1 teaspoon Chopped Rosemary
    [​IMG] Salt And Pepper, to taste
    [​IMG]2 whole Eggs
    [​IMG]1/4 cup Chopped Fresh Parsley

    Preparation Instructions

    Allow all bread cubes to sit uncovered for several hours or overnight until it's dry. Place all the cubed bread in a large mixing bowl. Heat bacon fat or butter in a large skillet over medium heat. Add carrots, celery, and onions, and stir to combine. Cook for 3 to 4 minutes. Add oysters and stir around for 1 minutes. Remove from heat and pour over the bread cubes. Sprinkle on the sage, the rosemary, and salt and pepper. Then add the broth while tossing bread cubes with a large spoon. Stir in egg. Stop after adding 5 or 6 cups of liquid to give the mixture a taste. Add more broth to taste, until it gets to the moisture level you like. Adjust seasonings as needed. Hint: if you think it needs a little more of an oyster kick, splash in a small amount of the oyster liquid. (A little goes a long way!) Pour mixture into a large baking dish (or stuff the bird if you prefer.) Bake it in a 350 degree oven for 25 to 30 minutes or until golden brown on top. Serve with your Thanksgiving dinner!

    Skillet cornbread:


    [​IMG]1 cup Yellow Cornmeal
    [​IMG]1/2 cup All-purpose Flour
    [​IMG]1 teaspoon Salt
    [​IMG]1 Tablespoon Baking Powder
    [​IMG]1 cup Buttermilk
    [​IMG]1/2 cup Milk
    [​IMG]1 whole Egg
    [​IMG]1/2 teaspoon Baking Soda
    [​IMG]1/4 cup Shortening
    [​IMG]2 Tablespoons Shortening

    Preparation Instructions

    Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.) Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

BackYard Chickens is proudly sponsored by