Mama Oeser's Oyster Dressing
by Ann Oeser Kuhns
Ingredients are ready to be mixed together with the Turkey broth to make Mama Oeser's oyster dressing.
Equal parts cornbread, biscuits, and light bread, made a few days ahead so they can get a little stale, to soak up the broth. Crumble the bread and mix it together. Equal parts onions and celery, chopped.
I used 2 big bunches of celery and about 7 or 8 onions) 2 bunches of parsley; at least one dozen eggs and canned oysters. I also add to taste, poultry seasoning; salt; pepper. I boil the chopped veggies in enough broth to cover until tender and then mix bread, veggies, raw eggs, and turkey broth and seasonings. I usually set a little of this aside to bake for people that don't like oysters. Then I open the canned oysters, drain them, and mash with a fork so they will mix well with the other ingredients. Add enough broth to make the mixture a little thicker than a cake batter and bake until firm in the middle and lightly brown all over the top.
I also cook my turkey the way that my Mama and Mama Oeser did. I steam it on top of the stove in a big covered roasting pan, this creates the rich broth for the dressing and giblet gravy. When the turkey is done, cover with butter and brown it in a hot oven.
