Recipes

[PA Mom-mom]

No matter what protein you are having, is there one dish that MUST be on your table? In my family it's oyster filling - filling means stuffing or dressing, depending on where you are from.. What's your must have?

[Bridgegal]

Cornbread, onion and sage dressing.

[PA Mom-mom]

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@Bridgegal wrote:

Cornbread, onion and sage dressing.

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I hear David V mention of cornbread dressing. Can you share your recipe?

[GCR18]

Cranberry sauce

[doxie1]

Probably my brother's cornbread dressing with sausage. We call it dressing since it cooks separate from the turkey. To me stuffing is when you cook it in the bird.

I like both dressing and stuffing but my brother's is out of this world good.

doxie

[PA Mom-mom]

I'm sorry, I should have shared my oyster filling recipe:

Ingredients:
2 containers of fresh shucked oysters and their juice (2 dozen)
1 can of Bookbinder's oyster stew
2/3 cup milk and extra oyster juice to make a total of 2 cups liquid.
1 loaf king-size white bread (approx.) cut into cubes
1 egg beaten
1/4 cup each finely diced onion and celery
whole sprigs of fresh sage, rosemary and thyme
1/4 cup chopped parsley
1/3 cup butter plus 2 tablespoons
salt and pepper to taste
turkey or chicken broth

Directions:
Melt 1/3 cup butter in a small skillet and gently saute covered celery, onion and herbs for 10 min. or until very soft. Remove herb sprigs but leave in the onion, celery and parsley. Allow the butter mixture to cool slightly.
Drain oysters and reserve the juice. Strain out any sand with a cheesecloth or other filter. Carefully remove the adductor muscle located near the edge of the oyster. It feels like a hard disc.
I like to use a serrated knife to cube the bread. Put the cubed bread into a very large mixing bowl. Add the egg, the oyster stew, the milk or juice and the butter mixture. Breifly mix the these ingredients to moisten the bread. Here's where you will decide to add more liquid or more bread cubes. The mixture should be a bit soggy, but the bread should still be intact and slightly firm. At the end add the oysters and mix to combine. Check for seasoning and add salt and pepper.
Pour the mixture into the casserole dish you will use to bake the filling. Cover and place the filling in the refrigerator for several hours or overnight. This is an important step for oyster filling. The flavors have to be allowed to blend. Before you bake the filling make sure to bring it out of the refrigerator for at least a half hour to warm up. Dot the top with butter and pour trukey broth or chicken broth over all so that it soaks down. Bake uncovered at 350 degrees for about 40 minutes or until the crust is golden. The filling will puff up slightly as it is baking, so make sure your casserole dish can handle the volume. I use a round, 2 quart dish.
You can easily make this filling the day before your event and heat it up in the oven the next day. On Thanksgiving I reheat my fillings while the turkey is resting. Just heat it at 350 degrees for about 25 minutes.

[Scooby Doo]

Dressing without oysters.  Kids won't eat anything fishy.

[PA Mom-mom]

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@GCR18 wrote:

Cranberry sauce

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@GCR18 I try to include cranberry sauce every year, but I can't get anyone to eat it. I love it. What is your recipe?

[PA Mom-mom]

@Scooby Doo I get that. Acquired taste.

[BirkiLady]

@PA Mom-mom  Very similar to a receipe I have, but I use whole wheat bread and let it sit out about four hours before cutting it into pieces. It is dry enough to never become soggy!