Jasper White’s Oyster Dressing
Tara's Notes
Every year that I cook for Thanksgiving we make this dressing. I get into trouble if I even suggest making something different.Noted on 3/23/2012
Ingredients
Method
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Baguettes should be completely stale. If they're fresh, spread bread cubes on a baking sheet and bake at 250°F for 1 to 1 1/2 hours to dry.
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Heat broth over medium heat. Add oysters with juices, cook until oysters plump, about 5 minutes. Remove oysters from liquid. Reserve all.
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Over medium-high heat, heat enough water to cover bottom of sauté pan. Add spinach; sauté just until wilted. Drain and coarsely chop.
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Sauté bacon until it begins to crisp. Add onion and celery and sauté for 5 minutes, until tender. Off heat, stir in thyme and seasoning.
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Sauté bacon until it begins to crisp. Add onion and celery and sauté for 5 minutes, until tender. Off heat, stir in thyme and seasoning.
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Use your hands to fold bread cubes and oysters into vegetables. Add butter, remaining broth, salt and pepper.
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Spoon dressing into a buttered 3-quart casserole dish. Bake uncovered at 325°F for 45 minutes or until lightly browned.
Cook's Notes
Yield
Makes 12 cups
Ingredient Notes
I can never seem to find the small already shucked oysters called for in this recipe. This year (2011) I purchased a pint of oysters that were small according to the guy at the fish counter and they were huge (7 oysters, total). I ended up pulsing them briefly in the food processor and folding them in last. It actually worked quite well.
Store bought chicken stock is works fine in this recipe.