Oyster Dressing: Holiday Zing on the Table


2 celery rib, chopped

2 small onion, chopped

10 slices white bread, toasted and buttered

1/2 teaspoon rubbed sage

1/8 teaspoon pepper

2 teaspoons dried parsley

1 (8-ounce) can oysters


  1. Cube the buttered toast and place in a large bowl.
  2. Dice celery and onion in ½-inch pieces.  Add to bowl.
  3. Sprinkle sage, pepper, and parsley over toast and veggies.  Stir well to combine.
  4. Drain oysters but keep the liquid.  Cut oysters into large bite-sized pieces.
  5. Add oyster liquid to the bread mixture and stir.  Fold oysters gently into the mixture.
  6. Bake in a dish of a size to accommodate this mixture at 325°F until browned lightly around the edges and the onion and celery are tender.  If it browns too quickly, cover with foil to trap steam and the vegetables with cook.
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