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Holiday Cooking & Baking Recipes: Oyster Dressing Recipe | Thanksgiving Recipes Side Dishes
Nov 13, 2022
Oyster Dressing Recipe | Thanksgiving Recipes Side Dishes - This Southern oyster dressing with cornbread is one of Paula's must-have Thanksgiving recipes side dishes. Get her old fashioned oyster dressing recipe now!
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Oyster Dressing Recipe: https://www.pauladeen.com/recipe/oyster-dressing-2/
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0:00
- I'm thinking about Thanksgiving today,
0:02
and I want to share with y'all
0:04
a recipe for our oyster dressing.
0:10
Down south,
0:12
especially here in Savannah,
0:14
people love oyster dressing
0:17
and it is so good.
0:20
But the thought of eating a oyster to some people,
0:22
turns them off,
0:23
so you always want to have two kinds of dressing,
0:26
your southern cornbread
0:28
and then your oyster dressing.
0:30
I'm going to make my cornbread the same identical way
0:34
that I make it for my southern cornbread dressing.
0:39
So I've got-
0:41
Gosh, what do I have here?
0:43
I've got-
0:45
- [Theresa] One and a half cups of Southern-
0:47
- This is one cup.
0:48
This is one cup of self-rising cornmeal mix.
0:55
That word mix is very important.
0:58
In fact, I will take the bag out right now
1:00
and show you
1:08
what to look for.
1:14
Okay, here we go.
1:18
This
1:19
is a buttermilk cornmeal mix
1:24
and it has other ingredients in it,
1:30
not just meal.
1:33
So this really, really helps make your cornbread,
1:36
to me, extra special.
1:40
Now I've got a half a cup of self-rising flour.
1:45
Now, if I did not have self-rising flour,
1:49
I would use plain flour
1:52
and add a teaspoon of baking powder to it
1:57
or baking soda.
1:59
So, we are going to
2:03
just mix our dry ingredients together.
2:08
And because this is self-rising,
2:10
we don't need to add any salt or soda or powder.
2:13
We don't need to add anything to it.
2:17
So I've got two eggs here.
2:22
I've got,
2:25
oh gosh, maybe two tablespoons of
2:30
vegetable oil.
2:32
And yes, I looked down here and it is two tablespoons.
2:36
And then I've got three quarters of a cup of buttermilk.
2:40
Look, that buttermilk looks like heavy cream, doesn't it?
2:44
- [Theresa] Mm-hmm.
2:45
- So pretty and so thick.
2:49
All right, so it's that easy.
2:51
Now, here is a tip that I really like doing
2:55
when I'm making my cornbread.
2:57
I like to get my pan real, real hot,
3:01
so when you put your cornbread into your cast iron skillet,
3:06
it'll sizzle and give you that wonderful
3:09
crust on the bottom of that cornbread.
3:12
Now, I haven't even turned our oven on yet
3:15
and this is what I'll do sometimes,
3:18
if I have not-
3:20
(clicking)
3:22
If I have forgotten to throw this in the oven,
3:25
I'll put it on one of my burners
3:30
and I'll just let it get hot.
3:33
And that way it will crisp up the bottom of my cornbread.
3:39
So this is the first step, and you can make this,
3:44
gosh, few days ahead of time
3:49
and just throw your cornbread in the refrigerator
3:53
until you're ready to make it for Thanksgiving.
3:56
But I will say this about cornbread dressing,
4:01
you have to be so very careful how you put it together
4:05
because if you add hot to cold
4:08
and put it in your refrigerator
4:10
in a container where it's real, real thick,
4:14
if you do it too far ahead of time,
4:16
I'm talking about sometimes just a day,
4:20
it will sour.
4:21
I have thrown away more bins of dressing
4:27
because we'd have it in big bus tubs.
4:29
Theresa, this pan is getting,
4:32
getting warm.
4:35
So I think I'm going to go ahead and pour it in.
4:45
I hear a little bit of a sizzle, but not much.
4:49
There's nothing like getting that pan in the oven
4:52
and getting it so hot.
5:03
Yesterday Claudia,
5:05
Claudia sent me a text and she said,
5:08
"Guinea, Millie is asking
5:12
for you to come over and play with her today".
5:17
And she said, "could really use your help".
5:21
So I said, "okay, I'll come".
5:22
Well, I walked in the door
5:26
and Millie said, "okay, Guinea,
5:29
today I want to be the mommy and you be the baby".
5:33
(laughing)
5:35
Honey, she bossed me all over that playroom.
5:41
- [Theresa] She gets it honestly.
5:42
- I'm telling you why.
5:48
Okay, I'm probably going to put that on about 25 minutes,
5:52
to start with.
5:55
Or no, I think I'll do it on like 23 minutes to start with
5:59
and we'll check it, I'll keep my eye on it.
6:02
All right. Our cornbread that we put in the oven earlier,
6:06
it has turned out, it's cooled off
6:09
and it just made a beautiful batch of cornbread.
6:14
And we've got seven slices of white toast.
6:19
And when I say toast-
6:20
(loud buzzing)
6:22
Every time I hear that oven, it's going off.
6:29
And when I say toast,
6:31
we just put it in the oven and let it dry out
6:34
so you can hear it.
6:36
You just want to be able to do this to it.
6:39
You want to be able to crumble it up.
6:42
And that's hard to do
6:43
if it's good and soft right out of the package, so.
6:47
You just want to dried it out,
6:49
like it feels like stale bread, you know?
6:52
Something you wouldn't eat a sandwich on.
6:54
So we're going to crumble all those up.
6:59
We're going to
7:02
put our cornbread in our bucket.
7:05
This is the old bucket that I use every time
7:08
I make my dressing y'all,
7:12
because it holds the most.
7:16
All right, now I'm just going to test this cornbread,
7:18
I'm going to lay it
7:19
in a little bit of that butter.
7:24
Delicious cornbread.
7:26
When you're making dressing,
7:28
your cornbread is so very important.
7:32
You never want to use these cornbread mixes
7:36
that are full of sugar, that taste like cake.
7:39
And I know some people really like sweet cornbread
7:44
but you never ever want to use sweet cornbread
7:48
for your dressing,
7:50
for your southern dressing.
7:51
It will mess it up terrible bad.
7:55
So, I have put a stick of butter in my pan.
8:01
I've got two cups of celery
8:07
and about a cup of onions.
8:11
And you can put as many of this stuff as you want
8:15
into your
8:17
stuffing.
8:19
And I don't let mine cook for very long
8:23
because remember,
8:24
we going to have 45 minutes to an hour in the oven
8:28
and I do want it to still have a little bit of a crunch.
8:34
And my grandmother, Paul taught me
8:37
so many years ago
8:39
how to make good southern cornbread dressing.
8:44
And it just thrills me when I run into people
8:49
and say,
8:49
"I make your grandmother Paul's cornbread dressing".
8:53
It just thrills me to pieces to hear that,
8:57
that my grandmother's cooking is living on.
9:01
All right, so while I'm letting that-
9:06
While I'm letting that saute a little bit,
9:08
I'm going to go ahead and crumble everything up.
9:10
And it doesn't have to be real, real fine
9:12
because when we put our liquid in,
9:15
it's going to get like sloppy, soppy.
9:18
Not sloppy, soppy.
9:20
All right, so to me,
9:21
that is done enough to suit my tongue.
9:25
So I'm going to pour all that in.
9:29
So it's still going to have a nice little crunch to it.
9:38
And my granny Paul
9:43
told me to always use a sleeve-
9:46
All right, now here in my little dishes,
9:50
I have a poultry seasoning,
9:52
which gives that a nice kick.
9:56
So I'm going to put that in.
9:59
I've got some salt,
10:02
I've got some course ground black pepper.
10:06
Now this ingredient,
10:09
I know my aunt Peggy does not like sage.
10:14
I can't remember if my grandmother used it or not,
10:17
I really can't.
10:19
If she had used it though,
10:20
she'd have used a very light hand with it.
10:24
So this is just a teaspoon of sage,
10:27
so I'm going to go ahead and put that in.
10:31
And this recipe calls for
10:36
maybe six cups of chicken stock.
10:40
But what is going to make this oyster dressing,
10:44
what's going to make it so good,
10:47
is we are going to use the oyster liquor.
10:50
So I'm going to be cutting back on this.
10:55
I'm going to be cutting back on the liquid in here.
10:59
Since I didn't have any chicken to boil,
11:00
we made our own base out of the wet
11:04
bases that you can buy now.
11:05
And I was watching TV the other day
11:09
and a ad came up for all kind of wet bases now, like,
11:16
oh my gosh, for like Mexican dishes and-
11:19
- [Theresa] Oh wow.
11:20
- Yeah, so,
11:23
they make a lot.
11:28
Okay.
11:31
So I'm going to go ahead and add
11:35
that oyster liquor so I can determine
11:39
how much chicken base I need to put in it.
11:44
And you want,
11:47
you want your dressing to be
11:50
maybe the consistency of
11:56
maybe like a pancake batter.
12:00
Because that moisture will cook out.
12:07
Okay
12:10
Now I'm going to put my eggs in last
12:13
because I'm going to want to taste this
12:18
to check the seasonings,
12:19
but I don't taste it once I put raw eggs in it.
12:22
Because, in prior videos you heard me talk about
12:27
eggs.
12:29
And I just don't like the idea of eating a raw egg.
12:37
Mm.
12:39
Ooh.
12:41
That's good.
12:45
That's good. The oyster,
12:48
the oyster liquor
12:51
is really good.
12:53
So how many cups did you have in here, Teresa?
12:55
- [Theresa] Seven. You just put two.
12:57
- Mm-hmm.
13:00
So we are down to four cups.
13:03
So I'm taking three out of here
13:05
and about a cup out of there,
13:07
so, so far it's like five cups.
13:10
Now Grandma Paul
13:13
taught me
13:17
to
13:19
scoop out
13:22
one scoop of raw dressing
13:26
and put that aside to drop down
13:30
into my gravy.
13:36
You know, our turkey gravy that we make?
13:41
I always stir that in with a boiled egg,
13:44
a sliced boiled egg.
13:46
And
13:50
that's our-
13:53
All of a sudden, I can't remember the name of the gravy.
13:55
- [Theresa] Giblet.
13:56
- Yeah, giblet gravy.
13:59
Now I'm going to go ahead and add the oysters.
14:04
Those are big.
14:07
- [Theresa] Fat
14:08
- Big oysters.
14:09
And you know, one more time,
14:12
I think I'm going to pull out my handy dandy scissors
14:16
and I'm going to do a little cutting
14:20
so everybody will get a piece of an oyster.
14:28
Now normally our oysters are not that big, y'all,
14:32
so I wouldn't do this,
14:36
but since these were about the size of Theresa's head,
14:39
(laughing)
14:41
I'm going to cut them up a little bit.
14:43
- [Theresa] That's crazy.
14:44
- I mean, those are large oysters.
14:48
So I've beaten our eggs. But anyway,
14:52
this is so important.
14:53
What I'm fixing to talk about
14:55
is the fact that, this can
14:58
sour so very quickly.
15:01
Like, if I had
15:04
this boiling hot,
15:06
the base, my chicken stock
15:10
and I added it to cold cornbread,
15:15
that will cause it to sour,
15:18
adding hot to cold
15:21
because it will take a while
15:23
when you put it in the refrigerator to all cool down
15:26
and that's the period that it sours in.
15:29
So everything is cold that I'm getting together right now.
15:36
And
15:40
so now I'm going to add the eggs.
15:44
Now if I was making this ahead of time, y'all
15:47
and this is really important too,
15:49
if I was making this the day before,
15:52
I would make sure everything that I put together was cold
15:57
and I would not put my eggs in
16:01
until right before I went to cook it.
16:06
Because I just have a feeling that could affect it as well.
16:12
So there goes our eggs
16:17
and I made my cornbread
16:20
in my smallest cast iron skillet.
16:24
So, this is what I would make for
16:28
a family of four to six people, maybe.
16:32
About that size.
16:34
So I'm going to,
16:37
I'm going to add some more stock.
16:40
So I'm down to three cups, so I've used four,
16:43
I've used five cups of stock
16:50
for this corn bread.
16:52
And that looks-
16:54
- [Eddie] Did that include the other two cups
16:57
that you?
16:58
- Yes. We started out with seven cups in here.
17:02
- [Eddie] Yeah.
17:02
- And then I got another cup from the-
17:06
There's some more base in it.
17:08
I'm not going to need all this
17:10
because we had so much liquor in the oysters.
17:15
So where I would've told you to use seven cups,
17:21
probably five cups would do perfect.
17:25
Four to five, yeah, four to five cups.
17:29
And I'm going to put one more little drop
17:34
and that's it.
17:34
I'm happy with this consistency.
17:37
And I hope Eddie, that you can get it.
17:40
- [Eddie] Yeah, that shows pretty good.
17:42
- I mean it's,
17:45
it's like a pancake batter.
17:48
And
17:52
if you put this in the refrigerator,
17:56
if you're cooking it the day before
17:58
and you put it in the refrigerator,
18:00
put it in a pan, something like this,
18:04
so it will cool quickly.
18:07
Not in something real thick.
18:10
So it may take two of these pans for your dressing.
18:14
So that is it.
18:17
- [Theresa] And it's going in the- Oh.
18:19
- Uh oh? It's going in the oven, isn't it?
18:21
- [Theresa] Do you want this pan?
18:22
- Uh huh.
18:23
- [Theresa] What you going put-
18:24
- No, I think I'm going put it in this pan that Eddie,
18:28
Eddie got out.
18:30
Because-
18:31
- [Theresa] After all that Eddie was right.
18:32
- Yeah.
18:33
Eddie's right quite often.
18:35
(laughing)
18:37
- I'm going to wipe this down for you.
18:39
- All right, now I'm going to spray this.
18:43
Because
18:46
it will stick.
18:51
All right, so,
18:54
you'll know this is done when you shake it
18:59
and the center just shakes just a little bit.
19:03
If you shake it
19:05
and it still appears to be very wet in the center,
19:09
leave it a little bit longer.
19:11
And if you feel like it might be getting too brown on top,
19:15
then just cover it with tin foil.
19:17
But make sure that center is set.
19:24
- [Theresa] Perfect.
19:26
- Look at that, y'all.
19:27
It is Thanksgiving.
19:31
Ooh, I love Thanksgiving.
19:34
Don't have to worry about hunting down presents.
19:37
You just show your love to your family
19:41
through the food that you cook for them.
19:44
And you know what?
19:46
I'm not going to be cooking Thanksgiving
19:49
this Thanksgiving either
19:53
because we're all going to Pigeon Forge, Tennessee
19:57
and we are going to stay on the island
19:59
and we are having our Thanksgiving meal
20:02
at Paula Deen's Family Kitchen.
20:05
Hip-hip hooray!
20:07
So in a roundabout way, I'm cooking their meal.
20:12
With a lot of help from my friends.
20:16
Yum.
20:18
That's all I got to say.
20:20
This is some of the prettiest dressing
20:22
I think that's ever come out of my oven.
20:25
All right, now I'm going to,
20:27
I hate to mess it up by digging into it, but I am.
20:32
Now my family,
20:35
we have always liked our dressing moist.
20:40
And you know, some people it's like,
20:43
looks like crotons, you know, it'll be hard.
20:47
- [Theresa] I can't (indistinct).
20:48
- But not ours.
20:49
You can see the moisture in it.
20:54
I mean, it's just perfect.
20:57
And I smell the oysters.
21:06
Mm.
21:20
So good y'all.
21:25
Mm.
21:26
Mm, mm, mm.
21:27
- [Theresa] Can you make us a turkey?
21:28
- Would y'all like some?
21:29
(laughing)
21:30
I got some sliced turkey from the deli.
21:33
(laughing)
21:36
Mm.
21:38
And I'm glad I took my scissors
21:40
and cut those oysters up
21:43
into,
21:46
little bite size pieces.
21:52
Y'all must try our dressing recipe.
21:56
If you don't like the oysters, don't put them in,
21:59
increase your chicken stock a little bit more
22:01
but I think you will really like it.
22:05
Happy Thanksgiving.
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