Cooking with Chef Jo: Cockeyed Oyster Dressing

I'm a transplanted southerner. To me dressing is based on bread. Here in the south the base for dressing is cornbread. So I combine both in mine.

This brings another question to mind. Are you still buying commercial poultry seasoning? Why? It's so much better if you make your own. Hopefully from your own, home grown herbs.

 
Homemade Poultry Seasoning
2 tsp ground sage
1 1/2 tsp ground thyme
1 tsp marjoram
3/4 tsp tsp ground rosemary
1/4 tsp ground nutmeg
1/2 tsp ground pepper

How to
Mix well. Pour into clean, dry, air tight container.
To Store
I just recycle the old spice containers to put my herbs and blends in. I keep in my pantry because it's always cool and dark. Sunlight and heat destroys the essential oils/flavor of herbs and spices.

We love turkey! I cook it several times a year without a holiday. In a couple of years, I hope to be raising my own, but only prefer the dark meat. They'll definitely be heritage breeds without the huge breasts. Is there any better side dish for turkey than dressing or stuffing? I can't think of one except for maybe cranberry sauce or relish.

When stuffing or dressing is on the menu, I start a couple days before with my preparations. I'll make a batch of corn muffins and an extra loaf of bread. I always let these age at least a day or two before making dressing. The drier it is, the easier it is to crumble. It will also suck up the good flavors like butter and broth into these base ingredients that I add to my dressing.

I like a lot of vegetables in mine. If you don't, divide the amount given by half.

Jo's Oyster Dressing
9"x13" pan or 9 heaping servings

Ingredients
1 pint of fresh raw oysters, I partially steam these for easier cutting. Reserve the liquid
2 large onions, diced small about 1/2" sized pieces
1 bunch of celery, diced small about  1/2" pieces
8 ozs of mushroom, cut or sliced in 1/2" pieces
12 cornbread muffins, broken up into 1" pieces
1 half of standard loaf pan of bread, broken up into 1" pieces
1 tbs poultry seasoning
1 bunch chives, snipped into 1/4" pieces
3 cloves garlic, minced or 2 tsp ground garlic powder
2 tsp ground sage (optional)
 a good handful of parsley, chopped or 2 tbs dried parsley flakes
2 tsp salt*
1 tsp black pepper
2 qt turkey or chicken broth
2 sticks of butter

 How to

•  Combine bread and cornbread crumbles in a large bowl.
• Add seasoning, herbs, salt and pepper to the bread mixture. Reserve 1/2 tsp of salt. Toss to distribute well. In a skillet, melt the butter and add the onions, celery, garlic, mushrooms and the half tsp of reserved salt. Cook until onions are translucent, about fifteen minutes on medium heat.
• Toss vegetable mixture and buttery broth into the bread mixture.
• Add diced, steamed oysters. 
• Toss well until combined.
• Add oyster juice to turkey broth. Mix well.
• Sprinkle in turkey broth mixture a little at a time, tossing between each addition. The last half pint of liquid you may need a spoon to mix it in.
• Bake 350 degrees for 30 minutes uncovered if you like a crisp top and edges, or cover with foil if you do not.

To serve
Top with more parsley. Have plenty of gravy available. This can also be used as a stuffing for inside the bird. It also freezes well. Enjoy!

Y'all have a blessed day!

Jo