It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is OYSTER DRESSING from KAREN’S KITCHEN!!
Almost everybody loves some variation of dressing aka stuffing over the holidays. Oyster dressing is not everyone’s cup of tea. But, you know me by now. I love all things seafood! When I make dressing over the holidays, I’ll separate a portion of my own dressing and toss a can of smoked oysters (sans oil) for my husband and I. We’re the only ones in our family who really enjoy it so I don’t need to make much. I stuff our special dressing in the small neck portion of the turkey. It’s my quick and dirty recipe. Today’s version is just as good, although it makes more and serves as a side dish. It’s delicious, too, and can be served year round. When you have a seafood night (we do!), this is a nice addition to round off the seafood menu!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
Karen
P.S. We’re at 725 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
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OYSTER DRESSING
[From Karen’s Kitchen]
[Serves 4-6]
1/2 cup butter
1 tsp. poultry seasoning
1 cup chopped onions
1 cup chopped celery
6 cups seasoned dry bread cubes/dressing*
1/2 cup milk (or more)
salt and pepper to taste
2 eggs, beaten
2 cups (1 pint) chopped raw oysters (liquid reserved)
Turkey drippings**
Preheat oven to 350 degrees. Generously butter a 2-quart baking dish and set aside. Melt 1/2 cup butter in large saucepan over medium heat. Add onion and celery and sauté until tender, about 15 minutes. Remove from heat.
Gently stir in seasoned bread cubes, blending well. Add eggs, poultry seasoning, salt, and pepper. Mix in oysters, reserved liquid from the oysters, and 1/2 cup milk. Toss lightly, adding more milk if mixture is too dry.
Turn into prepared baking dish. Cover and bake, basting several times with turkey drippings, about 50-60 minutes (baste frequently during last 10 minutes to ensure crisp top). Serve immediately.
*If you don’t have boxes of seasoned bread cubes/dressing, you can make your own. Cut bread into small cubes and oven dry in 300 degree oven until dried. Cool. Toss with seasonings in a ziplock bag until covered. Be aware you don’t want too many seasonings in the bag. It can become overwhelming.
**If you don’t have turkey drippings, i.e. you make this outside the holidays, you can make stock with one chicken bouillon cube in one cup of water. OR, if you want to get ahead of the game, freeze some turkey drippings in ice cube trays so it’s always available. Thaw and melt the drippings you need in a saucepan.
Happy Eating!
🤔
I’ll think about it…oysters
😳😉
Good morning, I have never had oysters and I dont think I even want to try them, so I will pass, but Thank you.
I love smoked oysters, and I love stuffing, so I’ll be sure to keep this recipe in mind. Thank you.