Thursday, November 11, 2010

Oyster Dressing - My Thanksgiving Favorite!

This is late but Miss Priss over at the Real Housewives of Oklahoma asked what our favorite Thanksgiving food is.  My answer is.....


Here's my problem though.  My Mom is from Alabama and being a southern momma cook, she doesn't measure anything.  She just cooks the way she always has, a pinch there, add some here, it might taste like it needs a little more of this.  This makes it very hard to learn except by actually standing in the kitchen with your Momma and cooking the dish. 

My Momma couldn't even make up the measurements when I called her so I copied Paula Deen's recipe from the Food Network.  She reminds me sooo much of my 9, yes, 9 Aunts from Alabama.  Some of them have passed away but they hold the greatest memories in my heart.


1 cup self rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

7 slices white bread, dried in warm oven
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
2 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten
2 pints or 1 quart oysters, drained


Preheat oven to 350 degrees F.
To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.

1 comment:

Anonymous said...

hi, new to the site, thanks.