Paula Deen shares her recipe for a delicious and easy oyster dressing.
Tags:easy oyster dressing recipe,food network,holiday recipes,how to make easy oyster dressing,oyster dressing,paula deen,thanksgiving,thanksgiving recipes
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Male: I’ll get you started and shove these oysters for you.
Female: That would be great honey. I got some of them going. I have to tell you all that here in Savanna, a Thanksgiving is not complete without oyster dressing.
Michael, the boys in I are going to be setting off with their friend Jacky. He said he has found us a perfect oyster bed not far from the house at all and we’re going to dig up some fat juicy ones for my Thanksgiving oyster dressing
Like quicksand. Oh my God. Oh! Oh you made it.
Male: All right.
Male: No, it’s on me.
Female: You just think about how good that dressing is going to be.
Make: It’s going to be—it better be delicious.
Female: All right, well listen. Let me tell you all something, I want that clamp underneath the water please.
It didn’t take long at all for my boys to get a couple of dozen oysters I needed.
Look at that.
I am going to start with my normal ingredient you all. Some one stick of butter and I am going to throw in my onions which is one medium sized onion. I am throwing in two cups of celery and we’re just going to let those cook for a few minutes until they are kind of opaque.
How are you coming with the oysters honey?
Male: I got a bowl for it, you want to look at?
Male: Think that’s enough?
Female: Oh those look and smells so good. I love just my plain old southern dressing that my grandma Paula taught me to make and I am going to start by taking our corn bread and just crumbling it up in our bowl. I am going to take our bread. I really got that bread dried didn’t I, you all?
And to me the secret to good dressing is saltine crackers and I am probably just going to put this whole sleeve on in. I’ve got my breads crumbled up here now. I am just going to beat up my eggs and get those ready to go into our dried breads.
Now you can make dressing from any kind of bread that you got laying around. Oh I know grandmothers are famous for using old biscuits; leftover biscuits from the day before for their corn bread stuffing.
All right, now I am going to add our chicken stock. Now you can use a canned stock but I don’t recommend it. The fresh stock will make all the difference in the world in this dressing and I am going to add some poultry seasoning and just a little bit of sage and you want to remember that sage is very, very strong. So you all make sure that you want to use that sparingly.
So, I think our onions and our celery are ready. So I am just going to dump those right in there and I am going to toss that because I really want to kind of cool it off for a second. I don’t want it to be real, real hot when I add my oysters or my eggs because I don’t want to wind up with scrambled eggs.
Now, I’ve got all the ingredients, fold it together. It’s safe now for me to add the oysters and the eggs and I am going to fold in the eggs first.
I am going to mix in the oysters now and you can see all the liquor that has come out those oysters and that’s why it gives its so much flavor.
So, we’re just going to spray our dish and I’ve got the oven preheated to 350º and I am going to let this bake for about 45 minutes.
All right, out dressing should be ready now. Oh gosh, it smells so good. Look at that? You can see how moist and rich with flavor that is. To me it’s just slapcadab perfect. The oyster flavor is just screaming out off it. I can’t wait for my oyster lovers to taste this.