|Where's the parsley?|
It's rich, and savory and a perfect side dish for oyster lovers.
Mom's Oyster Dressing
2 sleeves Club crackers*
2 pints shucked fresh oysters, with liquor reserved
¾ cup half and half
¼ teaspoon salt
½ teaspoon seasoned pepper
Preheat oven to 400 degrees.
Crumble crackers into chunks.
Spread half of the crackers in the baking dish.
Top with one pint of oysters.
Dot with ½ stick butter.
Sprinkle with salt and pepper.
Pour reserved oyster liquor over top.
Pour half and half over all, just to top of layers, do not cover completely.
Bake in 400 degree oven until bubbling and top is golden brown, 30-45 minutes.
Let stand 2-3 minutes.
*Use less crackers for a crisper dish.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!
Regardless, what you call it; stuffing or dressing, this dish is chock-full of good flavors. This recipe from a friendly chef, begged to be posted again, because it is delicious!
1½ cup dried cherries, dried cranberries or golden raisins*
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 pound Italian sausage, casing removed
1 (16-ounce) package stuffing mix
1 cup pecans, chopped
4 Honeycrisp or Granny Smith apples, peeled, cored and chopped
½ cup butter, melted
2 cups chicken or vegetable broth
4 teaspoons chopped fresh sage, or 1 teaspoon dried
Salt and pepper, to taste
Place cherries in a small saucepan and cover with 1 cup of orange liqueur.
In a large skillet, melt ½ cup butter over medium heat.
Sauté the celery and onion for about 10 minutes.
Transfer to a large mixing bowl.
Using the same skillet, cook the sausage until crumbled and brown.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the cherries and liqueur mixture, pecans and apples.
Mix in melted butter, water and remaining ½ cup orange liqueur.
The stuffing should be completely moistened.
Season with sage, salt and pepper.
Butter a 15” x 10” baking dish and fill with stuffing.
Uncover and bake until top is crisp, about 15 minutes.
* Use a mixture of dried fruit you like: cherries, cranberries, raisins, dates, etc.
It is the ultimate!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes.
Take a minute, and go here to enter a great giveaway from Hickory Farms! It’s filled with delicious goodies you’ll like!
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea