Home Care Recipes: Oyster Dressing

Home Care in Salisbury NC

Does your family serve stuffing or dressing? Though technically this dish is called stuffing if you actually stuff it into the turkey before baking and dressing if you bake and serve it alongside, these terms are often used interchangeably. No matter what you call it, though, it is a favorite traditional dish that most families simply would not do without during the holidays. This delectable version is particularly popular in the South and contains the added flavor and protein of oysters, as well as creamed corn and cornmeal for a truly delectable twist that offers real nutritional value as well. Perfect for Thanksgiving or for an indulgent side dish any night of your home care journey with your loved ones, you can serve it alongside turkey or even enjoy it on its own as an all-in-one dish.

 

What You Will Need

• 2 large eggs

• 1 pint of small oysters with liquor

• 1 teaspoon of dried sage

• 1 and 1/2 teaspoons of dried thyme

• 5 ounces of oyster crackers

• 1/4 teaspoons of freshly ground pepper

• 1 and 1/2 teaspoon of kosher salt

• 4 stalks of celery

• 1 large onion

• 1/4 cup of vegetable oil

• 2 tablespoons of vegetable oil

• 1 cup of canned creamed corn

• 2 eggs

• 1 cup of buttermilk, plus extra

• 1/2 teaspoon of baking soda

• 2 teaspoons of baking powder

• 1 tablespoon of sugar

• 2 cups of yellow cornmeal

• A 10 inch cast iron skillet

• A mixing bowl

• A whisk

• A large bowl

• A 12 inch cast iron skillet

• A baking sheet

 

What to Do

• Preheat the oven to 425 degrees F

• Place the 10 inch skillet in the oven

• In the mixing bowl combine the cornmeal, sugar, salt, baking soda and baking powder

• Use a whisk to combine well

• In a large bowl, combine the buttermilk, 2 eggs and creamed corn, whisking to thoroughly combine

• Add the dry bowl to the buttermilk mixture

• Stir to combine

• Add more buttermilk should the batter not want to pour

• Swirl the 2 tablespoons of vegetable oil in the hot skillet

• Pour the batter into the skillet

• Bake the batter about 20 minutes, or until the cornbread is golden brown and springs back when touched

• Allow the bread to cool in the skillet

• Crumble 6 cups of the cornbread, spreading them on a baking sheet

• Allow the cornbread to dry, uncovered, to room temperature, which should take about one day

• Preheat the oven to 350 degrees F

• Add the vegetable oil to the 12 inch skillet and place on medium high heat

• Chop the onions and celery and place them in a bowl together

• Crush the oyster crackers and place them aside

• Lightly beat the 2 large eggs together

• Add the onion and celery to the skillet, along with salt and pepper

• Cook, while stirring frequently, about 15 minutes or until both the celery and the onion are semi-translucent

• Remove the skillet from the heat

• Add the crumbled cornbread, the oyster crackers, the thyme and sage to the skillet and stir well

• Add the oysters with the liquor and the lightly beaten eggs to the skillet

• Stir until well combined

• Pat the mixture down into an even layer

• Put the skillet on the middle rack of the oven

• Bake about 30 to 35 minutes or until it is crisp around the edges and golden brown

• Remove from the heat and serve warm

 

If you or an aging loved one are considering home care in Salisbury NC, contact the caring professionals at TenderHearted Home Care today. Call us at (704) 207-0265