My Dad’s Oyster Dressing
Oyster dressing was the only dressing that was around when I was a child. My dad made the best oyster dressing and if you didnt’ like oysters, you would still love the dressing. After it was cooked, my siblings and I would hang around to get our taste on a piece of fresh white bread. We would fold the bread over and sink our teeth into this delicious sandwich. It wasn’t until I was much older did I realize I was eating a bread stuffing inside of a slice of bread.
When we cook oyster dressing, we also add the crumbly parts of the turkey once it is carved that are just right to add to the dressing. My dad would also add a spoon or two of the turkey gravy where all that flavor lies.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
Heat the butter in a large skillet over medium-high heat. Add celery, bell pepper, onion and garlic; cook and stir until tender, about 5 minutes. Add in ground meat and ground pork and cook for about 3 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters, cream ,eggs, and season with salt, pepper, cayenne, bay leaf and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. If you don’t have enough liquid, use chicken broth. Transfer to the 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.
**This photo shows the oysters on top but this photo was taken just before everything was mixed together. You may even want to chop your oysters. I found that as we stirred them into the other ingredients they broke up.