Shelly's Recipe

OYSTER DRESSING

Category: Dressing and Stuffing

3 cups Cornbread, Cut Into Cubes
2 loaves Ciabatta Or Other Crusty Italian Bread, Cut Into Cubes
2 Tablespoons Bacon Fat Or Butter
3 cans Oysters, Drained, Liquid Reserved
4 whole Carrots, Diced
6 stalks Celery, Diced
2 whole Small Onions, Diced
8 cups Turkey (or Chicken) Broth
1/2 teaspoon Ground Sage
1 teaspoon Chopped Rosemary
Salt And Pepper, to taste
2 whole Eggs
1/4 cup Chopped Fresh Parsley

Allow all bread cubes to sit uncovered for several hours or overnight until it's dry. Place all the cubed bread in a large mixing bowl.

Heat bacon fat or butter in a large skillet over medium heat. Add carrots, celery, and onions, and stir to combine. Cook for 3 to 4 minutes.

Add oysters and stir around for 1 minutes. Remove from heat and pour over the bread cubes. Sprinkle on the sage, the rosemary, and salt and pepper. Then add the broth while tossing bread cubes with a large spoon. Stir in egg.

Stop after adding 5 or 6 cups of liquid to give the mixture a taste. Add more broth to taste, until it gets to the moisture level you like. Adjust seasonings as needed.

Hint: if you think it needs a little more of an oyster kick, splash in a small amount of the oyster liquid. (A little goes a long way!)

Pour mixture into a large baking dish (or stuff the bird if you prefer.) Bake it in a 350 degree oven for 25 to 30 minutes or until golden brown on top. Serves 12