Like I said last year, and the year before that, if I were on death row, and requesting my last meal, at theee very top on the menu would be my family's oyster dressing. And, since we're mere days away from Thanksgiving, I thought I'd reshare the recipe in hopes of giving ya'll enough time to develop a game plan for acquiring your own top notch oysters...
*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)
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 Lolly, my forever helper, for never thinking any job, including stray celery catcher, too lowly for her...XXOO