Oyster dressing isn't just for oyster lovers! Chopped finely, the oysters melt into the seasoned bread cubes, infusing the classic Thanksgiving side dish with a briny, slightly tangy flavor that everyone will enjoy.
Ingredients
1 celery rib, chopped
1 small onion, chopped
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/4 teaspoon poultry seasoning
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
3 cups cubed day-old bread
1 large egg, beaten
2/3 cup chicken broth
1 cup shucked oysters, drained and coarsely chopped
Instructions
1Saute the vegetables
2In a small skillet, saute the celery and onion in butter until tender. Transfer the vegetables to a large bowl.
3Mix the dressing
4Stir in the parsley, poultry seasoning, sage and pepper. Add the bread cubes. In a separate bowl, mix the egg, broth and oysters. Then, add it to the bread mixture, stirring gently to combine.
5Transfer the dressing to a greased 1-quart baking dish. Cover and bake at 350° for 20 minutes. Uncover, and continue to bake for 10 to 15 minutes longer or until a thermometer reads 160° and the stuffing is lightly browned. Editor's Tip: This dressing is soft and moist when finished. If you prefer a crispier topping, continue to bake the dressing, uncovered, until the top is browned to your liking.
