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  • Writer's pictureSusan Hill

Try This Oyster Dressing for Your Thanksgiving Dinner

This month's recipe adds a coastal spin to a Thanksgiving classic, the dressing, from the Mariner’s Menu, contributed by Joyce Taylor. Unlike stuffing, dressing is NOT cooked in your Thanksgiving turkey. Be sure to bake this in the oven instead so you and your guests can enjoy this delicious side dish safely.

  • 2 cups oysters, drained, liquid reserved

  • 6 cups French bread, cut into small cubes

  • 4 tablespoons butter

  • 1 cup celery, chopped

  • 1 cup onion, chopped

  • 1 teaspoon poultry seasoning

  • 1 teaspoon dried thyme leaves

  • ½ teaspoon salt

  • ½ teaspoon black pepper, freshly ground

  • 1 egg, beaten

Preheat the oven to 375° F.

Toast bread until golden brown. Meanwhile, melt butter in a small saucepan. Lightly sauté celery and onion. Add poultry seasoning, thyme, salt and pepper.

Place 4 cups of bread in a large bowl. Crumble the remaining 2 cups of bread and place in a bowl. Combine with the vegetable-seasoning mix.

Add oysters and egg and toss lightly.

Add reserved oyster liquid until stuffing is moist, but not packed.

Place in greased baking pan and bake, uncovered, at 375° F until done and crusty outside, about 30-40 minutes.

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