1 large onion, chopped
1 1/2 cups celery, diced
4 tablespoons butter
10 slices of white bread cut into cubes (stale bread is fine)
4 tablespoons parsley, chopped
Salt and pepper to taste
5 or 6 dashes of Tabasco
Chopped, cooked giblets (if desired)
2 dozen oysters, chopped (not easy, they slip and slide)
Oyster liquor
1 cup turkey stock (or 1 can chicken broth)
2 eggs beaten lightly
Brown onions and celery in butter. Add the bread, parsley, seasonings, giblets, oysters, oyster liquor, and stock. Mix and heat thoroughly, add the beaten eggs and mix well.
Yields enough for a 10 pound turkey.
When we're not having turkey, I cook the dish as a casserole, and it's quite good that way, too, although missing the turkey flavor. Sprinkle bread crumbs on top, and bake at 350 degrees for about 45 minutes. Sometimes, I add chopped pecans.
Oh, Grandmère, this makes me miss my dad who always made oyster dressing for Thanksgiving. He added pecans to his, too. I'm at my sister-in-law's home sharing the holidays with my brother's children and we didn't have it this year. I can tell your family is lucky. Based on that recipe, I'll bet you are a cook without equal!
ReplyDeletehey thanks! I'm always looking for good recipes.
ReplyDeleteEnjoy, and feel free to add your own tasty variations.
ReplyDeleteBoocat, I definitely have equals in cooking. I hardly cook at all any more, except for special occasions. Grandpère is the main chef now at our house. It's just that some dishes are definitely mine to do - like this recipe.
printed and saved for next year!
ReplyDeleteI'll let you know how it goes in a year.
of course, I may try this one for Christmas.
ReplyDeletethanks
Dennis, it definitely works for stuffing a Christmas turkey, too. Bon appétit!
ReplyDeleteLooks delicious!
ReplyDeleteI don't even like oysters and it makes my mouth water in a very good way!
ReplyDeleteThat sounds delightful.
ReplyDeleteI hope you had a GREAT holiday.
After days of cleaning, shopping and cooking we had a lovely time. And now, finally, for the first time in a week, I am doing some serious blog reading and catching up.
Imagine! Oyster likes my oyster recipe!
ReplyDeleteThat tasty-looking morsel pictured in Oyster's gravatar is a Louisiana oyster - definitely the best. See the size of that one compared to a human hand? They're not all that big, but a few are.
Susan, you can imagine the oysters away and enjoy, because once they're chopped and cooked, you can't actually see them.
Fran, we passed a good, but chaotic, time. Good to see you around again.
Thanks for the recipe. My beloved has gone aquaterian?(veg+any seafood) so I'll make a casserole of it.Maybe next week.
ReplyDeleteMy beloved has gone aquaterian?(veg+any seafood)
ReplyDeleteJohn, this recipe works out well for the two of you, doesn't it?
I am hopelessly addicted to sausage stuffing. Don't put chestnuts, raisens, cranberries or any other . . .stuff . . .in my turkey dressing.
ReplyDeleteI love oysters, but no where near turkey stuffing.
I apologize for that, but I hope I'm allowed to be 'traditional' in a New England sort of way . . . at least at Thanksgiving.
Even so, this sounds like a FABULOUS recipie for just about any other time of the year. I'm thinking on the table on New Year's Eve.
Yum.
Thanks, Mimi, for the great recipie.
Elizabeth, love, would I deny you your sausage stuffing? Use it whenever you like.
ReplyDelete