Braden Family Cookbook

Chuck Braden

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Note:  these two recipes were developed to be used in stuffing a turkey.  I do not recommend this.  Cook the dressings in a separate buttered container until they reach about 165 – 170 internal temperature. 

OYSTER BREAD DRESSING                             Joy of Cooking 

Makes about 2 ½ cups 

6 TBSP melted butter

¼ cup chopped onions

1 TBSP chopped parsley

2 cups bread crumbs

1 cup whole or chopped oysters, ½ pint

¾ TSP salt

¼ TSP paprika

2 TBSP capers

½ cup cooked drained chopped spinach

Saute' onions in butter.  Let cool.  Add other ingredients and gently toss.  Place in buttered baking dish, cover,  and then bake at about 325 degrees until internal temp is reached.  You can put this under a broiler if you want to give the top a little color and additional texture. 

OYSTER STUFFING                                                     Gourmet 

1 cup melted butter

a little more butter to sauté the oysters in

1 cup chopped onions

2 cups fresh bread crumbs

1 TBSP chopped parsley

½ TSP thyme

2 stalks celery, ¼ inch dice, cooked until tender with water and a little of the oyster liquor

12 oysters

flour to coat oysters

1 – 2 beaten eggs with a little salad oil added

cracker crumbs (enough to coat the oysters) Panko is a good substitute

Salt and fresh ground pepper

Melt the butter in a sauce pan.  Cook the onions until just golden.  Add the bread crumbs, parsley, thyme, and salt and pepper to taste.  Let mixture cool.  Add a little oyster liquor mixed with water if mix seems too dry. 

Drain the oysters.  Roll them in flour, in beaten eggs and then in cracker crumbs.  Saute in hot butter for about one minute per side.  Oysters should be slightly golden brown and still juicy inside. 

Layer dressing and oysters in a buttered baking dish.  Cover and bake a 325 degrees until it reached the correct temperature.