Italian Oyster Dressing (Stuffing)
You will need:
3 stalks celery chopped
14 cups bread cubes
4 cups chicken broth
1 stick of unsalted butter
1 onion diced
2 teaspoons poultry seasoning
1 teaspoon black pepper
1 teaspoon basil*
1 teaspoon oregano*
1 teaspoon parsley*
*use 3 teaspoon Italian seasoning in place
In a pan over medium heat add in butter to melt. Stir in celery, onions and spices. Cook approximately 12 minutes till onions and celery are tender. Placed breadcrumbs into a bowl and pour mixture onto them using a spoon to evenly mixing in. The cubes should be moist, but not soggy. Place in fridge until ready to serve.
Notes:
For the breadcrumbs you can get them in a bag or you can take loafs of French bread, toast and cut up your own. If you cut your own you’ll want to cover with a towel and expose it to air to make it harder over night. For the broth in the past I have also, used the trimmings and broth from the Turkey I cooked and added extra broth if necessary.
In Virginia it is traditional to make a oyster dressing because it was most likely a food of the colonies and at Thanksgiving. To do this add in 4 cups of chopped cooked oysters to the dressing. It is so yummy and most people don’t even realize they are in there if you cut them up small enough.