Grandpas Oyster Dressing Recipes

NOT YA MAMA'S OYSTER DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
• Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

CATHY BALLOU GRANDMOTHER'S OYSTER DRESSING

Steps:

• In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish.

GRANDMOTHER'S OYSTER DRESSING

Steps:

• In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish

MOM'S OLD-FASHIONED OYSTER DRESSING

Steps:

• 1. In large pot, melt butter over medium heat. Saute' onions and celery. Add chicken broth and liquid from oysters. Remove from heat.
• 2. Add chopped oysters, bread crumbs, and all seasonings. Stir to mix well. If too moist, add more bread pieces. Taste and adjust seasonings.
• 3. Grease casserole and add dressing, smoothing the top. Another option would be to make large balls of dressing and place in casserole.
• 4. Bake in preheated 350 degree oven for 30 minutes or until nicely browned.
• 5. Serve warm and enjoy!

GRANDMA'S OYSTER DRESSING

Steps:

• 1. 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.
• 2. 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.
• 3. 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.