Traditional Oyster Dressing
I made a few changes to this recipe, originally printed in the newspaper.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
contains eggs
pescatarian
- 3 eggs
- 2 tablespoons lemon juice
- 1 cup white wine
- 1 tablespoon dried thyme
- 1 cup unsalted butter melted
- 1 package pepperidge farms herb seasoned stuffing (16 oz.)
- 1 package corn bread stuffing (16 oz.)
- 2 pints oysters
- about 1 cup oyster juice
- 6 tablespoons chopped parsley
- 1/4 cup onion chopped
- salt and freshly group pepper to taste
- may need an additional cup broth or water
- Carbohydrate 16.4813021934522 g
- Cholesterol 100.848749987252 mg
- Fat 22.7852853270726 g
- Fiber 0.0681812494232904 g
- Protein 13.8853528106392 g
- Saturated Fat 13.6865854475473 g
- Serving Size 1 1 Serving (231g)
- Sodium 291.076249837988 mg
- Sugar 16.413120944029 g
- Trans Fat 1.56330268806684 g
- Calories 326 calories
Heat oysters in their own liquid until they just begin to curl. Combine stuffing mixes, oysters, lemon juice, parsley, onion, butter, thyme, eggs, wine (and additional water/broth if needed). Mix well. Salt & Pepper to taste. Bake crumb mixture in a deep butter casserole at 400F degrees for 45 minutes.
