Remember the 3 turkeys we fried and froze the day after Thanksgiving? Well, Matt came back in town yesterday and so it was a mini Thanksgiving dinner last night. Turkey, mashed potatoes, gravy, green beans, and dressing. Normally on Thanksgiving I make a small oyster dressing casserole for the few of us who love oysters, but they weren't available to me this year. Fortunately, the other day I found an 8 ounce container of East Coast oysters. This recipe is simple, but the oyster flavor gives it something extra.
1 medium onion, diced
2 stalks celery, diced
8 ounces of your favorite mushrooms, sliced
1/2 stick butter
1/2 tsp each of thyme, salt, and black pepper
6 cups of unseasoned stuffing mix
2 cups chicken or vegetable broth
1 beaten egg
1 8 oz container of fresh oysters with liquor, chopped
1 cup chopped fresh parsley
Saute the onion, celery, and mushrooms in the butter until softened. Add the thyme, salt and pepper and mix thoroughly. Add the broth and stuffing mix and let the mixture cool for about 10 minutes. Stir in the egg, oysters, and parsley and place the mixture into a medium size greased casserole or baking dish. Bake, covered at 325F for 30 minutes. Uncover and bake at 350F for about 15 minutes or until a slight crust forms on top of the casserole.
Now we have leftovers and sandwiches for a couple of days....