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oyster dressing/stuffing-annette's

(1 rating)
greeneyez avatar
Recipe by
Annette W.
@greeneyez
Lincoln, NE

You can make this recipe without the oysters. My family begs me to use them but there is always one or two who don't like them so I make a small pan without them. I don't live on the East Coast either so I just use canned oysters. You can use fresh if you have them available. Recipe is my own.

(1 rating)

Ingredients For oyster dressing/stuffing-annette's

  • 1/2
    loaf white bread cubed and dried
  • 3/4 c
    celery, chopped
  • 1/2 c
    onion, chopped
  • 1 stick
    margarine
  • 2
    eggs
  • 1 can
    chicken broth
  • 2-3 can
    oysters
  • 2-3 Tbsp
    dried sage
  • salt and pepper

How To Make oyster dressing/stuffing-annette's

  • 1
    Cube the bread the night before or at least several hours before. Lay on a cookie sheet and cover with a clean tea towel and leave out to dry.
  • 2
    Preheat oven to 350°F. Spray casserole or 9x13 pan with Pam. Saute onions, celery and sage in margarine. Add 1/2 can of chicken broth to mixture. Dump in oysters and a little of the liquor from them once the veggies are done cooking. ***The amount of liquor you use is dependent on how strong you want the oyster flavor.*** If you use a lot of the liquor, decrease the amount of chicken broth you add to veggies.
  • 3
    Crack the eggs over the bread. Pour veggie mixture over bread and mix to coat. Add salt and pepper. If you need more moisture, use the other 1/2 can of chicken broth, or at least some of it.
  • 4
    Bake at 350° for 1 hour. Enjoy!
  • 5
    ***You may also leave out the oysters all together and make plain dressing OR add 1 pound ground pork or spicy sausage.*** All 3 ways are great!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Oyster Dressing/Stuffing-Annette's:

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