Woo hoo! Oyster Dressing Time is Near!

This recipe appears here every Thanksgiving, 
because 
it's delicious!

If you love oysters, this is the way to go:  oysters, oyster liquor, Club Crackers, BUTTER, half and half, and salt and pepper.  Needs no more, no less. 

This is always a hit at Thanksgiving and disappears as quick as a flash!

As I’ve said before, when Mom made this every Thanksgiving and Christmas, we called it oyster dressing.  Technically, it’s probably scalloped oysters…

Anyway, sadly, it doesn’t make a pretty picture, but it’s the perfect side on the Thanksgiving table, “oyster dressing!”

Author: Pam

Mom's Oyster Dressing

Thanksgiving dinner is not complete until this dish is on the table! Use butter, use half and half!

prep time: 15 MINScook time: 45 MINStotal time: 60 mins

ingredients:

• 2 pints, shucked oysters, reserving liquor
• 1 stick butter
• 2 sleeves Club Crackers*
• 3/4 to 1 cup half and half
• Salt and pepper, to taste

instructions

1. Butter a 9 x 13-inch baking dish liberally.
2. Crumble cracks into chunks.
3. Spread half of the crackers in the baking dish.
4. Top with one pint of oysters.
5. Slice butter and dot with 1/2 stick.
6. Sprinkle with salt and pepper.
7. Repeat layers.
8. Pour reserved oyster liquor over top.
9. Pour half and half over all,  just to top of layers, do not cover completely.
10. Bake in 375° oven till bubbly and top is brown, about 30-45 minutes.
11. *Use less crackers for a crisper dish.

Enjoy!

Mom's Oyster "Dressing" Last Thanksgiving

Hands down, this is the favorite dish on our Thanksgiving table!

Mom always called it Oyster Dressing and we still do ~ you may remember this recipe from years past, if you’re a follower here.

It’s perfect:  rich, delicious and succulent.  It’s simply layers of rich butter crackers, lots of butter, half and half, seasonings and oysters.  Don’t crush the crackers to crumbs; break them up with a light touch. Use less crackers for a crisper dish.

Just "do what I say and not as I did" last Thanksgiving!  I made the dish, and baked it, but when I pulled it out of the oven, it looked very strange.  It was totally dry and crisp and hard as a rock.  Then it dawned on me, I had forgotten to add the half and half. 

That’s the Thanksgiving I was nearly run out of town…

Mom’s Oyster Dressing

Ingredients:

2 pints shucked oysters, reserving liquor
1 stick butter
2 sleeves Club Crackers*
¾ to 1 cup half and half
Salt and pepper, to taste

Method:

Butter a 9” x 13” baking dish liberally.
Crumble crackers into chunks.
Spread half of the crackers in the baking dish.
Top with one pint of oysters.
Dot with ½ stick butter.
Sprinkle with salt and pepper.
Repeat layers.
Pour reserved oyster liquor over top.
Pour half and half over all, just to top of layers, do not cover completely.
Bake in 375 degree oven till bubbly and top is brown, about 30-45 minutes.

*Use less crackers for a crisper dish


It's Delectable!

ENJOY!

Tomato and Peach Salad

This is my new favorite summer salad!

I was doubtful when I came across this recipe in Cooking Light:  peaches with tomatoes and red onion???  But then I told Bill (the peach and tomato lover in the house), about it, became intrigued and had to give it a go.

It’s amazing how the individual flavors of tomatoes, peaches and red onions ~ each taste delicious on its own ~ generate a uniquely different flavor when combined.

Acid and sweet balances perfectly with the tangy vinaigrette of red wine vinegar, lime juice and honey, coating the blend.

It’s a saporous combination that uses great flavors of summer and goes well with any grilled meat!

I hope you try it and enjoy it as much as we do!

Tomato and Peach Salad

Ingredients:

3 medium peaches, skinned, pitted and cut into thick wedges

3 medium red tomatoes, skinned and cut into large chunks

½ pint cherry tomatoes, halved

½ medium red onion, thinly slice

Dressing:

1 tablespoon red wine vinegar

1 tablespoon fresh lime juice

1 teaspoon honey

2 tablespoons olive oil

¼ teaspoon sea salt

½ teaspoon seasoned pepper

Method:

In a large bow, combine the peaches, tomatoes, cherry tomatoes, and red onion, and toss gently.

In a small bowl, whisk together vinegar, lime juice and honey.

Slowly add the oil in a thin stream, whisking to emulsify,

Season with salt and pepper.

Add the dressing to the peach mixture and gently toss.

Serves 8

ENJOY!

Roast Chicken with Old-fashioned Dressing

Who wouldn't like golden roast chicken, especially with a couple of spoonfuls of dressing on the side?

Roast chicken that’s crispy on the outside, juicy and succulent on the inside makes for an uncomplicated easy meal. For me, it requires only three ingredients ~ butter, salt and pepper.

I like roast chicken with a basic dressing, just like Mom used to make way back when. Throughout the year, I save the ends and crusts of white, wheat and rye bread in a plastic bag in the freezer. Then, when needed, I use a coarse box grater, to make the breadcrumbs. 

This recipe is about warm comforting down-home food that’s good enough for company! 

And, if there’s one dish that makes me contented on a cold winter days like we’ve been having, this is it! 

Roast Chicken with Old-fashioned Dressing

Ingredients:

1 large roaster chicken, about 5 pounds

1 loaf of dried bread, grated

¾ stick butter

1 onion, finely chopped

1 cup finely chopped celery

1 teaspoon crumbled dried sage

1 teaspoon crumbled dried parsley

½ teaspoon salt

1 teaspoon seasoned pepper

2 eggs, beaten lightly

¼ cup chicken broth, more if needed

2 tablespoons melted butter

Method:

Preheat oven to 400 degrees.

Melt butter in large stockpot and sauté onion and celery until soft. 

Add breadcrumbs, sage, parsley, salt and pepper and combine.

Remove from heat and let stand 30 minutes to cool.

Add eggs and mix lightly.

Add ¼ cup broth, and combine well, add more if needed.

Add only enough broth to hold stuffing together.

Sprinkle chicken cavity with salt and pepper.

Stuff chicken, packing it lightly with room to

expand.

Rub outside of chicken with melted butter and sprinkle lightly with salt and pepper.

Place chicken in roaster and bake at 400 degrees for 15 minutes.

Reduce heat to 350 degrees and bake for another 1½ to 2 hours or until meat thermometer inserted in inner thigh area registers 180 degrees and stuffing registers 165 degrees.

Baste every 15 to 20 minutes.

Let chicken rest for at least 15 minutes before carving.

Serves 5-7 people

ENJOY!

Ultimate Stuffing for the Holidays

The title says it all!

We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it.  No Thanksgiving meal would be complete without a great stuffing.  It is definitely my favorite part of the dinner.

Regardless, what you call it; stuffing or dressing, this dish is chock-full of good flavors.  This recipe, an adapted Chicago Tribune recipe, begged to be posted again, because it is delicious!

I hope you try it and agree!

The Ultimate Stuffing w/Dried Cherries and Apples

Servings: 8

This is truly the ultimate stuffing. It's always a favorite on our Thanksgiving table along with the turkey! It's delicious!

Ingredients

• ½ cup butter
• 2 cups chopped celery, with leaves
• 1 large onion, chopped
• 1 (16 ounce) package herb-seasoned bread stuffing mix
• 1 cup dried cherries
• 2 Honeycrisp apples - peeled, cored and chopped
• 2-3 cups chicken broth
• 1 egg
• 1 teaspoon poultry seasoning
• Salt and pepper to taste

Method

1. In a large skillet, melt ½ cup butter over medium heat. Sauté the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
2. Combine the stuffing mix with the celery and onion mixture.
3. Stir in the cherries and apples.
4. Mix in 2 cups chicken broth and egg; the stuffing should be totally moistened, if not, gradually add more broth.
5. Season with poultry seasoning, salt, and pepper.
6. Preheat oven to 325 degrees F.
7. Lightly butter a 15x10x2-inch baking dish.
8. Transfer stuffing to prepared dish.
9. Cover with buttered foil and bake until heated through, about 45 minutes to 1 hour.
10. Uncover and bake until top is crisp, about 15 minutes.

Notes:

This stuffing can be made one day ahead. Refrigerate until ready to bake and add another 10 to 15 minutes baking time, until stuffing is heated through.

Created using The Recipes Generator

It is the ultimate!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes. 

Take a minute, and go here to enter a great giveaway from Hickory Farms!  It’s filled with delicious goodies you’ll like!

Dressing or Stuffing with Variations

Growing up on the farm in Pickerington, Ohio, it was always dressing; never stuffing, and it stayed dressing, after moving to Louisville later.  It never had cornbread in it. 

 

Here’s the scoop (I think!):  If it’s not cooked in the bird, it’s dressing ~ if it is cooked in the bird, it’s stuffing.  Sometimes I stuff the bird, sometimes I don’t, and other times, I do both; but it’s all dressing to me.

Last weekend, I made an early Thanksgiving dinner for some people we were happy to have visit.  Along with all the usual Thanksgiving dishes, I wanted to try this recipe from Christopher Kimball’s, The Yellow Farmhouse Cookbook.  This is one of my favorite cookbooks, sort of unique as it is filled with old farmhouse “receipts” which are in the spirit of farmhouse cooking ~ using simple ingredients, simply prepared, and updated, or not, by Keller. 

This is a basic country dressing, made a touch more elaborate with the addition of apples and dried cherries.  Pecans, walnuts, or almonds, may be added, as well as chestnuts, prunes, raisins or browned sausage meat.  As it only takes a half-hour to bake, it can be put in the oven at the point when the turkey is done, since the bird has to rest for at least 20 minutes before carving.

I will be making this again on Thanksgiving Day! 

Oven-ready

 

Poultry Dressing

Adapted

Ingredients:

4 cups homemade bread cubes, rice, cornbread or barley

4 tablespoons butter

1½ cups chopped onion

½ cup chopped celery

¼ cup chopped parsley

¼ cup scallions or chives

1½ cups dried cherries, or raisins, apples or prunes

½ cup pecans, or walnuts, toasted (optional)

½ pound sausage meat, crumbled and browned

2 tablespoons minced fresh sage, thyme or oregano

¼ cup white wine

¼ to ¾ cup chicken broth, do not use so much as to make it mushy

Salt and pepper, to taste

Method:

Heat butter in a skillet and sauté onions for 5 minutes over medium heat.

Add celery and scallions; sauté for 2 minutes.

Mix together all ingredients in a large bowl.

Be light with the liquid, starting out with only ¼ cup broth.

Heat oven to 375 degrees.

Butter a 2-quart baking dish and add dressing.

Cover with foil and bake for 15 minutes.

Remove foil and for an addition 15 minutes or until the dressing is brown and crisp on top.

ENJOY!!!

Just what do you serve on Thanksgiving ~ stuffing or dressing?