Oyster Dressing a la JR
THE dressing/stuffing made by Dad (JR) since about 1950 for stuffing the turkey and a side dish on Thanksgiving. Accompanied by cranberry sauce...the thing I looked forward to the most.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
- 7 quarts dry bread crumbs (3 sandwich loaves)
- 3 pints oysters
- 2 sticks oleo margarine
- 2 cups celery (chopped)
- 1.5 cups onion (chopped)
- 2 teaspoons rubbed sage
- 0.5 teaspoons black pepper
- 2 cups milk (2%)
- 46 ounces chicken broth (e.g., college inn)
- Carbohydrate 346.134341701775 g
- Cholesterol 430.624000130691 mg
- Fat 129.814914070056 g
- Fiber 13.7494895661558 g
- Protein 134.596654858723 g
- Saturated Fat 64.258649623348 g
- Serving Size 1 1 Serving (1831g)
- Sodium 4565.26614188776 mg
- Sugar 332.384852135619 g
- Trans Fat 9.42454318612397 g
- Calories 3092 calories
Season bread cubes with sage; add milk and enough chicken broth to soften bread (if necessary, add more milk). Soften celery in butter. Add onion and saute until soft. Add salt, pepper and oysters and saute until edges of oysters curl. Add to bread cube mixture and mix well. Enough to stuff a 20# turkey with some left over to bake as a side dish in a pan.
