• 8/5 Nat'l Oyster Day - 3

    From Dave Drum@1:2320/105 to All on Fri Aug 4 15:29:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tried & Enjoyed Oyster Dressing
    Categories: Seafood, Breads, Stuffing, Herbs, Vegetables
    Yield: 3 Quarts

    7 oz (1/2 pkg) Arnold's Onion
    - Cubes *
    7 oz (1/2 pkg) Arnold's Sage
    - Cubes *
    1 c Bread crumbs
    1 lg Onion; chopped chunky
    3 ts Ground sage
    2 ts Parsley flakes
    1 ts Poultry seasoning
    Salt & pepper
    1 lg Egg; slightly beaten
    16 oz (or 32 oz) jars (1 or 2)
    - select oysters, cleaned,
    - drained
    2 tb Butter
    28 oz (2 cans) chicken broth
    1 c Water
    1 tb Minor's or GFS chicken soup
    - base
    2 c Oyster stock

    * If Arnold's is not local to you - use what's available.
    I have used Pepperidge Farm, Arrowhead Mills, and even
    Kraft's "Stove Top" seasoned bread cubes to good effect.
    ~ UDD

    In large bowl, combine the onion bread cubes, sage bread
    cubes, bread crumbs, onion, sage, parsley, poultry
    seasoning, and salt and pepper to taste.

    Mix in the egg. Add oysters and fold lightly with hands.

    In saucepan, heat (do not boil), the butter, chicken
    broth, water, chicken soup base and oyster stock. Add to
    stuffing mixture. Pour into greased 2 quart baking dish.
    To avoid mixture from boiling over, you may want to use
    2 baking dishes.

    Bake in 350-|F/175-|C oven for 1 hour or until dressing
    bubbles in middle.

    This recipe yields about 3 quarts.

    Serve hot, is great as a leftover.

    Recipe from: http://www.recipelink.com

    Uncle Dirty Dave's Kitchen


    ... New restaurant open on the moon. Great food - no atmosphere.
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