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.
While oysters aren't commonly associated with a Thanksgiving feast, they actually played a larger role in the origination of the holiday than you'd think. The mollusks were likely feature prominently on the tables of early American settlers, unlike a turkey.
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.
Some people insist that it should be called dressing when it hasn't actually been stuffed inside a bird. But many people insist on one term or the other regardless of how it's prepared or what's in it. The term dressing is most commonly used in the South, but it's popular in pockets throughout the US.
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 the northern hemisphere, the old rule that native oysters should only be eaten when there's an 'r' in the month still holds true; so eat oysters from September to April. During the summer months they're busy spawning, and their flesh becomes unpleasantly soft and milky. Rock oysters are available all year round.
Millions of people across the United States will sit down to a traditional Thanksgiving meal, including turkey, potatoes, squash, corn, and cranberries. These foods have become synonymous with Thanksgiving, but how did they end up on tables from Maine to California?
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.
Oyster sauce is a thick, savory condiment common in Chinese, Vietnamese, Thai, Malay and Khmer cuisine that's made by cooking oysters. Traditionally, oysters are slowly simmered in water until the liquid caramelizes into a viscous, dark black-brown sauce.
164,000 years ago - The oldest evidence of oyster consumption dates back to 164,000 years ago in Mossel Bay South Africa, now known as “The Point of Human Origins”. Oyster farming continues in Mossel Bay today.
Dressing is made with cornbread, and is baked in a pan instead of inside the bird. I view Stove Top stuffing as a totally distinct entity from this most beloved of holiday dishes. It is not the stuff of celebrations, but it is a perfectly suitable side dish the rest of the year.
We would recommend not stuffing your Christmas turkey, this is because, with an addition of stuffing, it becomes much harder for the heat to be distributed evenly. Adding stuffing also increases the weight, and therefore, the cook time of the bird. Increasing its chances of becoming dry and less succulent.
As a woman who was raised in the south, I have always loved this particular dish, and yes we call it dressing here, because it dresses the plate. No need to stick your hand up the turkey here.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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