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Oyster Dressing
Description
Full of plump oysters and tender cornbread, this classic Southern dressing is so good it's served for both Thanksgiving and Christmas in many homes!Ingredients
Serves
8
- 4 tablespoons unsalted butter
- 2 cups diced onions
- 2 cups diced celery
- 1 pint (2 cups) shucked oysters, undrained
- 1 package (14 ounces) prepared cornbread stuffing croutons
- 1/2 cup olive oil
- 1 teaspoon dried thyme
- 3/4 ounces Glace de Volaille Gold® (or Glace de Poulet Gold®) dissolved in 4 cups hot water
- 1 tablespoon Old Bay seasoning
- 4 tablespoons chopped fresh parsley
- Salt and ground black pepper
Methods/steps
- Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring, until the vegetables are just softened, 3-5 minutes. Add the oysters with their liquid and cook, stirring, until the oysters curl and plump, about 3 minutes.
- Toss the croutons, thyme, and olive oil in large mixing bowl. Pour oyster mixture over croutons. Stir in the diluted Glace de Volaille Gold®, Old Bay seasoning, and parsley; mix well. Season to taste with salt and pepper.
- Place the stuffing in a well-greased roasting pan (or 9- by 13- by 2-inch pan). Bake 30-35 minutes, until the stuffing is golden brown and crispy on top.
