Dads oyster dressing

Dad used to make the oyster dressing. In fact, in our house, the bird got stuffed in two places: the front and the back. The large main cavity housed Mom's traditional sage stuffing while the back end housed the oyster stuffing. As a kid, I always thought oyster anything was gross! And Dad took great delight in holding up a raw oyster and shaking it at me. Gross!!!! 

But a few years ago I made an oyster stuffing and didn't tell anyone what it was. By gum! It was good and they all ate it. Of course, I had long since learned to love cooked oysters, its the raw ones I can't swallow- pun intended. 

Anyway, this is Dad's oyster dressing. Mom retained his recipe and passed it on to me.

• 3/4 cup unsalted butter, or margarine
• 1 cup finely chopped onion
• 3/4 cup finely chopped celery with leaves
• 1 pint shucked small oysters, chopped, reserve the liquor*
• 1 tablespoon poultry seasoning
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup coarsely chopped fresh parsley
• 10 to 12 cups breadcrumbs, softened
• 1/2 to 1 cup low-sodium chicken broth, or stock, or part oyster liquid
• 2 large eggs, beaten

1. Melt the butter in a large skillet over medium heat; add onion and celery. 
2. Cook, stirring for 5 minutes or until slightly soft
3. Add the oysters, poultry seasoning, salt, pepper, and parsley, then cook for an additional 5 minutes.
4. Add the breadcrumbs and 1/2 cup of chicken broth; stir to blend ingredients. 
5. Taste and adjust the seasonings. 
6. Add the beaten eggs and mix well, adding more broth to moisten, if necessary.
7. Bake in a prepared dish on 350 for around 30-45 minutes or until crispy on top unless you plan to stuff the birdie butt like Dad did! ;)

*You can buy them by the pint but don't throw out the juices or the liquor. Make sure to strain it through a fine sieve, just to make sure all the sand is out and no shell is present. Clarkes Oyster Dressing