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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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My mother-in-law's delicious take on Thanksgiving dressing with a wonderful briny taste. Use a 13x9 glass/pyrex dish to bake it in. Ingredients:
1 large yellow onion, diced |
3 stalks celery, diced |
3 tablespoons butter |
1 1/2 loaves white bread, shredded |
2 raw eggs |
4 hard-boiled eggs, diced |
1 1/4 pints oysters, chopped |
2 (8 ounce) cans chicken broth |
1 tablespoon sage |
1 tablespoon salt |
1/2 tablespoon pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Saute onions and celery in butter until soft.
3. In a large bowl, shred/crumble the bread into bite-sized chunks.
4. Add the sauted onion celery mix to the bread.
5. Add the raw eggs, chopped oysters, boiled eggs, chicken broth, sage and salt & pepper and mix.
6. Dump the mix into your 13x9 glass baking dish and bake for 1 hour until done.
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