Tuesday, November 13, 2012

My Thanksgiving Contribution: Oyster Dressing

Once upon a time I cooked everything for Thanksgiving but now that we live closer to family I am only required to make one thing. I'll allow a moment for your jealous rage...

Good?  OK.

This is my Father's recipe and it's a family one so I'm pretty sure that if he ever finds my blog that I'll be excommunicated from the Doyle brood but it's just too dang good not to share! This is a stuffing but since he's northern it's called a dressing and yes, it does have oysters in it and, yes, it can get a bit yucky to prepare but it is so worth it in the end. Don't you want to be the talk of the table this year?

Well, enough gab... On to the dressing!

*Warning* We do not measure, this is approximate. All the best recipes are ;)
**Double Warning** This recipe is for a large disposable tin pan, it's HUGE. Cut it in half and you'll feed half an army

1 cup celery
2 cups white onion
1 red bell pepper
2 green bell peppers
2 loafs of white bread
3 large bags of seasoned bread crusts (Pepperidge farms is what I use)
10 eggs (yup!)
1 cans of chicken broth
2 containers of fresh oysters
1 softened stick of butter
Salt and Pepper

Preheat the oven to 375

In a blender blend together the butter, oysters and chicken broth. Set aside.

Chop the celery, onion and bell peppers and combine together in a microwavable container, cover and cook for a 4 mins or until tender and steaming. Set aside.

Lay out all of the two loaves of bread to dry until the pieces feel slightly stiff on both sides (flip if you need to) then tear into smaller pieces and place the bread into a large deep tin cooking pan, add the 3 bags of seasoned stuffing crusts and the celery/onion/bell pepper combination and mix together with hands.

Now add the 10 eggs and mix again with your hands until all the ingredients are moist. Cover the top with Salt and Pepper and then pour on the oyster blend and mix again until completely mixed.

Well that was yucky!

Cover with tin foil and place in the oven for 30 mins or until the sides separate from the walls of the tin and testing the middle of the dressing with a straw comes out clean.


I will update this post with pictures around Thanksgiving!

Gobble 'Til Ya Wobble!
-Kels

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