Prep 30 mins
Cook 45 mins
Oyster Dressing has become a Thanksgiving and Christmas tradition in our family. I think this recipe is similar to the one in the Betty Crocker (old cookbook all our moms had) and listed as Scalloped Oysters. From the kitchen of Ty Thornburg, Fairview TN.
- 16 ounces canned whole oysters, drain and reserve the liquid
- 1⁄2 cup butter or 1⁄2 cup margarine
- salt and pepper
- 3⁄4 cup milk (or light cream or Half & Half)
- 3 cups soda crackers, crumbled
- 1⁄2 cup white wine (mix with other liquids)
- 1⁄2 cup beer (mix with other liquids)
- 1 1⁄2 cups crumbled biscuits (mix with cracker crumbs)
- season salt
- In a greased casserole pan, place a layer of crumbled crackers, then a layer of oysters (drained but save the liquid), dot with butter and season with salt, pepper or seasoned salt. Repeat layers as desired or based on pan size. For a 9x9 or 9x13 it varies. Usually 3-5 cans of oysters are needed.
- Mom used to include some Ritz crackers but it isn’t required. Nothing is exact about the recipe, I just build it in layers until it looks right. Quantities depend on the pan.
- Once you have the layers done, (the top layer should be crushed crackers dotted with butter) pour the oyster liquid and milk/cream back on the creation to moisten. Usually it is a 50/50 mix. I have added some white wine and/or beer (up to ½ cup each). The key is to make sure all the crackers are moist/soggy. You don’t want any dry pockets. I usually let it set, covered, in the fridge for a few hours while the other stuff is being prepared. Then you bake at 425 degrees until brown/done (45 min or longer depending on oven).