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It's Almost Thanksgiving Day!


It's almost time for one of my favorite holidays: Thanksgiving Day! When I was kid, I used to love getting up on Thanksgiving morning and watching the Macy's Thanksgiving Day Parade. There were even a few years when I recognized familiar faces in some of the performing groups as our local high school sent their marching band and color guard to participate. Another great part of the day was (and still is) all of the wonderful food many of us get to have with family and friends. I want to share one of my favorite family recipes and hope you can enjoy them as much as I do. If you use the recipe, let me know what you think!



 

Classic Oyster Dressing


Ingredients

30 oysters, roasted and shucked or two small cans of smoked oysters

1 and ½ cup of chicken stock

3 cups dried cornbread stuffing mix (unseasoned)

3 cups dried white bread pieces broken into thick chunks or unseasoned white stuffing mix

6 slices bacon, cut crosswise into 1/4-inch strips

1 and ¼ cup of salted butter

6 medium shallots, diced

2 celery stalks diced

2 teaspoons salt

2 teaspoons garlic powder

1 teaspoon Italian seasoning

Freshly ground black pepper

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh thyme

2 tablespoon of dry, white wine like a Chardonnay


Instructions

If you’re using roasted oysters, make sure the oysters are roasted dryly or take a towel and pat them dry to remove excess water. If you’re using canned smoked oysters (my personal favorite, don’t judge!), pour them into a colander to allow excess liquid to drain off but you don’t need to pat them dry. Set oysters aside.

In a small saucepan bring a small amount of water to a boil, add the bacon, and let continue to boil for no more than one minute. Once it has boiled, drain the bacon and pat it dry.

Melt butter in a large skillet. Once it’s melted and slightly bubbling, add the bacon, shallots, celery, Italian seasoning, salt, and pepper. Let this cook over medium-high heat for about 10 minutes, stirring occasionally to prevent burning. After it has cooked, add the fresh herbs, wine, and chicken stock to the pan and bring it to a boil.

In a large bowl, mix together dried stuffing and oysters. Pour the hot liquid over the dry ingredients, mix thoroughly, and spread in a buttered 11x13 pan. Put aside for a least 10 minutes while the oven is preheating to 400º F. When the oven has fully heated, bake for one hour or until the dressing has set completely in the center. Serve immediately.

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