One of my brothers and I waited all year for this one! It was our absolute favorite dish for Thanksgiving besides the turkey. My mom made it only once a year on Thanksgiving Day, so for that reason, the smell of oysters always reminds me of The Macy’s Thanksgiving Day Parade, because that was what was on in the background while we cooked. It’s pretty easy and oh, so tasty. Give it a try and see what you think. Oh, and just for the record, my youngest brother was not an oyster fan, so Mom also made a smaller batch “plain” without the oysters. See the note at the bottom.
My Mom’s Favorite Oyster Dressing
(makes 6-8 servings)
2. Tear the bread into bite-sized pieces and place in a large bowl.
3. Drain the liquid from the oysters into the bowl with the bread and toss
4. Add the chicken broth and mix to combine. Set the bowl aside to allow
the liquid to be absorbed.
5. Chop the onion and celery.
6. In a large skillet melt the butter over medium heat. Add the onion and
celery and cook until tender, but not browned approximately 5 minutes.
7. Add parsley, sage and thyme to the skillet and cook another minute.
8. Add the soaked bread to the skillet and allow it to warm through.
9. Chop the oysters into bite-sized pieces and add to the pan.
10. Beat the eggs, then add to the mixture.
11. Transfer to the prepared baking dish and bake uncovered for 40-45
minutes until browned on top.
**My mom also made this dressing “plain”—just the same as above, but
without the oysters and 1 cup of water instead of the juice from the oysters for those in the family that didn’t care for oysters.
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