This year skip your typical stuffing recipe. Instead, try this Southern holiday side dish instead! Check out this Easy Oyster Dressing recipe!
This Easy Oyster Dressing recipehas been sponsored by Sister Schubert’s.
Dressing recipe for Thanksgiving! It’s a Southern side dish favorite!
Until I was a teenager we moved around a lot with the Air Force and Thanksgiving dinner wasn’t very eventful. Neither of my parents really cooked.
So the idea of making a huge turkey dinner for just three people seemed like more trouble and work than it was worth. Most of my memories as a child on Thanksgiving involved some sort of restaurant.
Thanksgiving dinner forever changed at 13 when my grandparents came to live with us. They were both used to a full spread of holiday dishes and my grandma had no problems getting up before the sun to get the turkey prepped and in the oven. As I said, my mom wasn’t much of a cook so my grandma took it upon herself to teach me how and I quickly became her Thanksgiving sous chef.
My grandma was a firm believer in working smarter, not harder. Especially on Thanksgiving.
She wasn’t about to waste precious time making homemade rolls when she could get the same taste, faster and easier by popping Sister Schubert’s Dinner Yeast Rolls in the oven 5-10 minutes before dinner was ready. She would time things just right so that as people started sitting down at the table, the warm basket of Sister Schubert’s Dinner Yeast Rolls would appear.
Oyster Dressing Recipe
Influenced by the other grandma and my Florida roots, I combined our family tradition of Sister Schubert’s Dinner Yeast Rolls with a Southern Thanksgiving staple in this easy oyster dressing recipe.
My uncle’s a fisherman, so when the entire family gets together for the holidays, seafood is usually found. I would assume there was probably some seafood at the first Thanksgiving as well!
How do you make oyster dressing?
My oyster dressing recipe is almost completely homemade. I took a few shortcuts by using a cornbread stuffing mix and the frozen dinner rolls. But everything else is pretty fresh.
You can read the complete recipe on the printable recipe card below.
To make oyster dressing, you need a can of oysters and some oyster juice. You’ll brown the onion, celery, and garlic in some butter first. Then you’ll boil chicken broth with the oyster juice. This is what gives it so much flavor!
After that starts to boil, remove it from the heat and add this cajun seasoning (for a really amazing kick!), stuffing mix and the oysters and place everything over some cubed cooked dinner rolls. Mix this up just a bit with a fork – but don’t over mix it.
What you have is a powerful Thanksgiving side dish everyone will love.
What is the difference between stuffing and dressing?
Literally, stuffing is the bread mixture that you stuff inside the turkey. When you make it as a stand-alone side dish, it’s dressing. If you like dressing, you might like this rice dressing recipe.
"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful.Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.
Dressing: Dressing typically includes ingredients like cornbread, white bread, or biscuits, mixed with vegetables, herbs, spices, and sometimes sausage or other meats. It is often moistened with broth or stock and baked in a casserole dish until it forms a crust on top.
But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.
What Wasn't Served at the First Thanksgiving. It is also worth noting what was not present at the first Thanksgiving feast. There were no cloudlike heaps of mashed potatoes, since white potatoes had not yet crossed over from South America.
When Stove Top was introduced in 1972 it was the first stuffing mix containing all the ingredients needed to typical dressing in one box. The mixture of vegetables, seasonings, herbs, spices, and baked stuffing crumbs came together in 15 minutes.
The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.
In Western culture, there are three basic types of salad dressing: Vinaigrette; Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour cream (crème fraîche, smetana), buttermilk; Cooked dressings, which resemble creamy dressings, but are usually thickened by adding egg yolks and ...
The history of Oyster Dressing dates back over 300 years ago. This savory side dish was brought to America by the British colonists. At the time, oysters were quite plentiful and could be easily gathered along the shoreline. This Thanksgiving side is still quite popular.
Most northern states call the side stuffing regardless of preparation, while those south of the Mason-Dixon line call it dressing.” While most New Englanders and the majority of West Coasters referred to the dish as “stuffing,” about half of Texans and the majority of Southerners call it “dressing.”
Mignonette is a classic sauce for serving with oysters. A classic, proper one is made with just red wine vinegar and eschalots (called shallots in the US). No messing around with oil, no sugar, no salt. It's meant to be clear and pink and pure, not sweet, oily and brown.
The most common uses for oyster sauce include stir-fry sauces, glazes, and marinades. Oyster sauce flavors chicken, beef, vegetables like broccoli, noodles, and rice dishes. It is an important component to cashew chicken and even a type of radish cake. Make homemade hoisin sauce or teriyaki sauce by using oyster sauce.
Typically, there will be one type of oyster or a choice of East and West Coast oysters. As an appetizer, a reasonable rule of thumb is to order three oysters per person or six if the group loves oysters.
While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first. Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.
Ironically, the term “dressing” replaced stuffing because many folks found it offensive. (Can you see all of the social media posts and hashtags that would have been made?) As far as stuffing/dressing becoming a regular staple of the Thanksgiving Day meal, there are written records as far back as 1836.
Here's an important Thanksgiving food safety tip that will surprise many: USDA doesn't recommend stuffing a whole turkey. The practice increases the risk of cross-contamination and takes the turkey longer to cook. Cook stuffing separately instead.
The stuffing that most of us associate with Thanksgiving, with sage and onions and celery, comes from New England, where Thanksgiving was celebrated long before it became a national holiday, and where those flavors were in season in November.
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
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