Welcome to my online cooking school! In this version of my online cooking classes, we'll be making oyster dressing casserole.
This is a great recipe for Thanksgiving, Christmas, or any time you want to enjoy the unique flavor of oysters. This casserole is simple to make, and because it uses only a few ingredients, the natural taste of the oysters really comes through.
If you prefer the taste of cornbread dressing, substitute packaged dried cornbread stuffing crumbs for the crushed saltine crackers. Also, you can use select oysters, but the smaller standards work better. If you want to reduce the amount of saturated fat in the recipe, substitute Smart Balance margarine for the butter. Some people use milk instead of half and half, but the results won’t be nearly as good!
2 pints standard oysters, with liquid
5 cups crushed saltines
1 ¼ cups melted butter
1 ½ cups half and half
½ cup oyster liquid (you might need a little more)
1/4 cup chopped celery
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
Ground red pepper
Preheat oven to 350 degrees. Drain oysters well, reserving the liquid. Mix cracker crumbs with melted butter. In a large buttered casserole dish, layer one-third of the crackers. Top with half the oysters, hald the onions, and half the celery. Sprinkle the oysters with the garlic salt and red and black pepper. Make another layer with another third of the cracker crumbs. Place the rest of the oysters, onions, and celery next. Sprinkle the spices on the oysters. Top with remaining cracker crumbs. Mix together the half and half, the oyster liquid, and the Worcestershire sauce. Pour evenly over the casserole. If the casserole is too dry, add a little more oyster liquid. Bake for 50 minutes. Serves 8.
for a more traditional oyster dressing, simply add oysters with a little of their juice to your traditional dressing before cooking. Actually, I sometimes make a half-and-half dressing because some family members like oysters, while others don't. I make a large pan of cornbread dressing and place some oysters in one end before cooking. Everyone's happy!
To read more about culinary arts, online cooking classes, and my online cooking school, click the links below!
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Yasser on August 09, 2013:
I read The Busy Trap a few weeks ago and it really made me think, it still does. Same for Sarah's. I feel cotcenned with these reflections on quality time, slowness, and valuable moments where pleasure, or simple insightful thinking, takes the place of making , doing, accomplishing. I try to put these principles into practice in my daily life and feel a bit alone in this fight, surrounded by people that give their whole selves for a job that isn't theirs, but it is about working for the man , or for getting higher, sacrificing a big part of their being. I will always choose to spend and extra half hour with my husband than at work. I will always save one our for a reflective walk. Probably, I will always be as poor as I am now, and not good at many things, unable to focus and teach myself, but I will always feel on the right path, somehow.
Shank on August 05, 2013:
Hey Marie-Eve, I'm glad you liked these. They do have the wow factor when they arivre at the party.Another easy way to do oysters is as Asian treatment: rice wine vinegar, lemon zest and ginger. Super easy, and very popular.
Holle Abee (author) from Georgia on November 28, 2009:
I love oysters but don't think I'd care for oyster ice cream. Yuck! Hope you have a great holiday, also, Charlie. Hugs back at ya - even if ya are a Yankee! lol
ralwus on November 26, 2009:
Oh I do love this one. Have bookmarked it also. Did you know that Dolly Madison's favorite ice cream was oyster? Never tried it, strange isn't it? LOL You have a great holiday now hun. love and hugs from a Yankee. CC
Holle Abee (author) from Georgia on November 13, 2009:
Thanks, HH! Is oyster dressing popular there?
Hello, hello, from London, UK on November 13, 2009:
Hello, habee, I never knew about the rating button until you pointed it out to me. I am sorry for not doing it. Thank you for this lovely receipe.