If I were on death row, and requesting my last meal, at the very top of my list would be my family's oyster dressing. Since we are exactly a week away from Thanksgiving I thought I'd share now in hopes of giving you enough time to develop your game plan for aquiring some top notch oysters. I'll be making my yearly pilgrimage to Chincoteague with my trusty Playmate cooler for mine...
*1 pint Chincoteague oysters, drained and chopped
3/4 cup finely chopped onion
1 1/2 cup chopped celery with leaves
1 cup butter
8-9 cups hand cubed soft bread crumbs (cheap loaves white bread works best)
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoons dried sage leaves (I am very generous with the sage)
1/2 teaspoon dried thyme leaves (and, equally as generous with the thyme)
In a large stock pot, cook and stir onion and celery in butter until onion is translucent and tender. Turn off heat and stir in about half the amount of hand cubed bread crumbs. Turn into a deep bowl. Add remaining ingredients and toss. Amount of bread cubes used with depend on how moist the oysters are so add in stages. Cook in a covered dish At 350 degrees for 30 minutes.
*Be sure to use quality, salty oysters (preferably Chincoteague) otherwise it's just not as delish.
Kindness of (fingers crossed) my Dad who will, hopefully, also be making his yearly pilgrimage to Chincoteague thus saving me a trip...XXOO