Not all sides are created equal!
This Oyster Dressing is the star on the Thanksgiving table for most us here. Bill loves it, but turkey is the star to him, probably because of leftover turkey: sandwiches, ala king, and those big turkey legs.
|Not so pretty, but Oh! So Good!|
We roast one large turkey, a turkey breast and a duck or goose for dinner. That’s a whole lot of fowl to me!
Mom always made this oyster dish every Thanksgiving and Christmas from the days way back when. I’ve posted it before and tis’ the season for re-posting it, it’s that good!
|Bold and briny oysters from our fave butcher, Orchard Prime Meats|
We’ve always called it Oyster Dressing...
It’s a simple dish of oysters, oyster liquor, Club Crackers, lots of butter, half and half, and salt and pepper. It’s delicious!
Like I said, it’s a hit here and disappears in a blink of an eye! But, if you're lucky enough to have leftovers, woo hoo!
Try it, you’ll like it, or maybe not, if oysters aren't your thing!
2 pints, shucked oysters, reserving liquor
1 stick butter, cut into about 10 slices
2 sleeves (of 13-ounces box)*
¾ to 1 cup half and half
Salt and seasoned pepper, to taste
Coat a 9” x 13” baking dish liberally with cooking spray.
Crumble crackers into chunks.
Spread half of the crackers in baking dish.
Top with one pint of oysters (if very large, cut in half)
Slice butter and dot with half of the slices.
Sprinkle with salt and pepper.
Pour reserved oyster liquor over top.
Pour half and half over all, just to top of layers.
Bake in 375° oven till bubbly and top is brown, about 30-55 minutes, depending upon your oven, until lightly browned on top.
Let sit for about 10 minutes before serving.
* For crisper dish, use 1½ to 1¾ sleeves