I am not an oyster fan. It's a consistency thing. Generally anything that reminds me of snot I won't eat. Cooked eggs fall into that category as well.
Years ago I was preparing Thanksgiving dinner for myself and a roommate. He requested oyster stuffing. I'd never had, or made, it. So I made two pans of stuffing. One for each of us. Mine was sans oysters, of course. He told me it was great.
Twenty five years later I had the same conversation with my wife. She LOVES oysters and oyster stuffing. So I bought some smoked oysters and made her a pan of oyster stuffing. Turns out, she prefers the oysters NOT be smoked.
Fortunately she is an adorable and loving woman so we worked through it. LOL This year I'll get it right. Two pans of stuffing. One with Un-smoked oysters. One completely oyster free. If you try this recipe let us know how it goes!
Ingredients
1 tablespoon vegetable oil
1 cup chopped celery
1 cup chopped onion
8 cups dry bread crumbs
2 tablespoons chopped fresh parsley
3 cups oysters, liquid reserved
3 large eggs, beaten
1 ½ teaspoons salt
1 teaspoon poultry seasoning
½ teaspoon dried thyme
¼ teaspoon ground black pepper
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Grease a 2-quart casserole dish.
Heat oil in a large skillet over medium-high heat.
Add celery and onion; cook and stir until tender, about 5 minutes.
Mix in bread crumbs and parsley and remove from the heat.
Stir in oysters and eggs; season with salt, poultry seasoning, thyme, and pepper.
Stir in enough liquid from the oysters to moisten and mix everything thoroughly.
Transfer to the prepared casserole dish.
Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.
Comments