This week I am posting Christmas recipes from my family. Enjoy!
My mother says:
Grandmother's holiday tables were full of delicious goodies. She would have a pan of cornbread dressing, which was really yummy. There was one more dressing on the table, too . . . oyster dressing. That was also quite tasty, especially with giblet gravy. Well, I put giblet gravy over just about everything on my plate, though. So, I say, "Grandmother, you sure could cook but most importantly you knew how to spread love."
Ingredients:
12 ounce loaf of French bread, cubed and very dry (dry in oven at very low heat)
8 ounce can of whole oysters, reserve liquid and chop well (fresh oysters can be used, just make sure to reserve the liquid)
1 cup of chopped celery
1 onion, chopped
2 teaspoons butter
1 1/2 tablespoons of bacon grease (drippings)
1 1/2 cups chicken broth
2 teaspoons of poultry seasoning
Directions:
Place bread cubes in bowl. In a saucepan heat the chicken broth, the oyster liquid and a teaspoon of butter until hot. Pour over the bread cubes and mix well to ensure all bread cubes get wet. Melt the other teaspoon of butter and the bacon grease on medium in a skillet and sauté celery and onions until soft. Sprinkle poultry seasoning on bread mix, add the onions and celery (with the grease) and the oysters. Mix well. Pour into glass baking dish (8x11.5). Bake at 350 until top is browned.
This is VERY good with giblet gravy! YUM!
Minnie Virginia says she hopes you enjoyed her Christmas recipes, but now she’s done cooking and she’s going to relax!
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