dminmem

dminmem

24 November 2007

Perfect Results

Since it's still Thanksgiving weekend and I just finished entering the two dressing recipes I cooked this year into MacGourmet, I've decided to post them. This is the first year that I was pleased with the results -- both of the dressings turned out perfectly.

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Oyster Dressing
from the kitchen of dminmem

INGREDIENTS:
- 1 package Pepperidge Farm Herb Seasoned Stuffing
- 1 stick butter, melted
- 2 eggs, beaten
- 1 cup celery, thinly sliced
- 1 cup onion, finely diced
- 2 cans chicken broth
- 2 1/2 pints oysters, strained, cleaned, sorted

METHOD:
Preheat oven at 350° F. Strain oysters over a bowl. Reserve liquor. Rinse and inspect each oyster for shells. Pour stuffing into large bowl. Pour in chicken broth and oyster liquor. Add celery and onion. Pour egg over ingredients. Pour in melted butter. Add oysters. Fold all ingredients together until well combined. Spray 8 x 11 x 2 casserole with non-stick spray. Pour mixture into casserole and gently pat until slightly packed and even. Cover with foil. Bake for 45 minutes.
SERVINGS: 12
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Cornbread Dressing
from the kitchen of dminmem

INGREDIENTS:
- 1 package Pepperidge Farm Cornbread Stuffing
- 1 stick butter, melted
- 2 eggs, beaten
- 1 cup celery, thinly sliced
- 1 cup onion, finely diced
- 2 cans chicken broth
- 1 tablespoon rubbed sage

METHOD:
Preheat oven at 350° F. Combine all ingredients in large bowl. Gently fold together until evenly moist. Spray 8 x 11 x 2 casserole with non-stick spray. Pour mixture into casserole and gently pat until slightly packed and even. Cover with foil. Bake for 30 minutes.
SERVINGS: 12
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If you try these, I feel sure you'll like them.

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