by Divine Domesticity on November 5th, 2008
I'm salivating as I'm typing this. Oyster Stuffing has got to be THE best part of the Thanksgiving meal, in my opinion. I don't eat a whole lot of oysters through out the year, but when November rolls around I'm craving them like mad.
I know, oysters in stuffing sounds just..weird. I grew up with this, so it never seemed weird to me -- just delicious! Please, give it a try if you are an oyster fan.
My favorite way to serve them is with some homemade brown gravy on top. I could eat an entire plate of them served this way...and I just may.
Sadly, I have no pictures of my Oyster Stuffing, but stuffing is stuffing people. Cover it with gravy, eat it up, it doesn't really matter if it has a pretty picture.
Makes several servings
1 extra large loaf of white bread (1 1/2 loaves if using regular sized loaves)
1 can whole oysters (either canned or refrigerated)
2 stalks celery, small dice
1 med. onion, small dice
dried Sage to taste (I used roughly 1 or 2 teaspoons)
1/2 to 3/4 stick of butter
splash of veg. or olive oil
1. Add oil and melt butter in saute pan. Add the celery and onions and cook until soft, but not caramelized (this takes 5 - 10 minutes, approx). In a large bowl tear up bread into bite sized pieces. Add the butter, onions and celery mixture and toss lightly. Add oysters to bread, breaking them up with your fingers into small pieces. Add sage and toss until incorporated. Heat at 350-f until warmed through.
You can also add a bit of melted butter on top of the stuffing so it does not dry out on top while cooking. I covered the stuffing with tin foil while heating to avoid the drying out factor.
Recipe from my mom!