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Holiday Cooking & Baking Recipes: Scalloped Oysters Recipe | Thanksgiving Side Dish Ideas
Nov 8, 2022
Scalloped Oysters Recipe | Thanksgiving Side Dish Ideas - Paula's making an oyster casserole with crackers, and this oyster casserole recipe is the perfect oyster side dish for this holiday season.
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Scalloped Oysters Recipe: https://www.pauladeen.com/recipe/terris-scalloped-oysters/
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0:00
- Hey friends, y'all come on in the kitchen.
0:02
I'm telling you what
0:06
I'm just rereading a letter from Sue Scarlet.
0:12
That's an unusual name,
0:13
Scarlet for the last name.
0:15
Sue, I've got your letter.
0:17
I got your gift.
0:19
And I don't know which one I love the most.
0:21
The letter or my little dish to hold my rings.
0:27
Good friends are like stars,
0:30
you don't always see them,
0:32
but you know they're always there.
0:34
And she sent this for me to put my rings in.
0:38
She said, "I've seen you put them
0:39
on the counter
0:40
and you know that's a good way to lose them."
0:42
So, I'm using my dish today.
0:45
Thank you, Sue.
0:47
Your letter, your letter, your letter.
0:50
I've just got to share.
0:51
So, this one's a little tight.
0:53
This was my mother's ring
0:56
and it means ever, ever so much to me.
1:02
So, I certainly don't wanna lose that one, Sue,
1:06
because I have so very little left
1:08
of my mother and my father,
1:10
except for my memories.
1:13
And hopefully, (laughs)
1:14
hopefully those won't be taken away from me. (laughs)
1:18
But, Sue wrote me a long, long letter
1:23
and I just wanna read some of it.
1:26
She said, "Dearest Miss Paula Dean,
1:28
genuine and grateful are the two words
1:30
I would use to describe you.
1:32
I watch you every single day.
1:35
Most of the time, it's in the morning."
1:38
So, here's one of her pearls of wisdom,
1:42
and I love it.
1:43
She said, "I'm 70 now
1:45
and I have two strands complete
1:47
and have started my third.
1:48
There is one of them.
1:51
Life is like a roll of toilet paper, y'all.
1:55
The closer you get to the end,
1:57
the faster it goes." (laughs)
2:00
You know that same thing
2:01
could be said about our age, can't it, Sue? (laughs)
2:04
The older we get, the faster it goes.
2:07
"So, that is why I'm writing you
2:09
because time goes by so quickly
2:12
and I want you to know how much you mean
2:14
to your fans."
2:16
Sue, that is so sweet.
2:20
You know, I feel like when I hear from y'all,
2:22
it's like hearing from an old friend
2:26
from times past that I hadn't seen
2:30
or talked to in a long time.
2:33
I treasure all y'all's letters,
2:35
and emails,
2:37
and y'all are just wonderful friends.
2:40
So, what I'm making today is
2:43
from Terry Richardson
2:46
from Kansas City, Missouri.
2:50
And she has sent me a scalloped oyster dish.
2:55
And she said, "My mother made this for years
2:57
for family dinners and holidays
2:59
and it was a huge hit."
3:01
She's 82 and thinks, "She remembers
3:04
her Grandmothers making it.
3:06
And I know my grandmother made it
3:09
and I know you could use fresh oysters,
3:11
but here in the Midwest,
3:15
canned would have been their only option
3:18
when they started making it."
3:20
So, hey Theresa.
3:22
- [Theresa} Hey!
3:22
- "So, my mother has had
3:23
numerous family members ask
3:26
for this recipe over later years
3:28
because she seems to be the one
3:30
that they count on to make it."
3:33
So, that's what I'm gonna share with y'all today.
3:36
Scalloped oysters,
3:38
and of course where we're located
3:40
I'm able to use fresh oysters.
3:42
But you know what,
3:42
I think those canned oysters are good too.
3:45
They have a good flavor.
3:47
So, I am gonna butter my pie plate.
3:52
Eight or nine inch round and deep.
3:55
You wanna make sure it's deep.
3:57
And I'm gonna put a layer of
3:59
crushed Saltine crackers on the bottom.
4:03
And then, I'm going drain my oysters
4:06
and I'm saving the juice.
4:09
I got my juice down there
4:11
and I'm gonna layer the oysters
4:13
on the crushed crackers.
4:15
So, we'll do that first.
4:18
(crushes crackers)
4:29
So, I have to be careful
4:29
the way I'm crushing them.
4:31
Because,
4:36
where is my little meat cleaver?
4:40
I'll just use a wooden spoon.
4:43
(crushes crackers)
4:51
I'm sure you got an easier way to do this,
4:53
but, oops, I forgot to butter my dish.
4:57
Hold on.
5:03
I'm going to
5:08
unwrap this stick of butter,
5:12
and then I'm gonna use my paper
5:15
to butter my dish with.
5:28
It's, you know,
5:29
it's gotten chilly down here now (laughs)
5:31
and our butter
5:33
is staying a little
5:36
on the hard side.
5:38
And we got the fireplaces going.
5:41
What do you know the temperature this morning, y'all?
5:43
- [Eddy] I think it got down to 45.
5:45
- 45. That's what Bobby told me it was gonna be.
5:49
- [Theresa] It's called cold.
5:50
- It's called cold. (laughs)
5:52
Down here, we're a bunch of sissies.
5:54
- [Theresa] It's bad.
5:56
- We are a bunch of sissies, y'all.
5:58
(pours crackers)
6:07
Sometimes, it'll get down to like 17 degrees.
6:11
Oh my god, our world about
6:13
stops down here, doesn't it, Eddy?
6:16
And we don't know,
6:20
we don't know what cold is down here, do we?
6:22
(everyone laughs)
6:23
Alright, so Terry didn't
6:25
give me exact measurements,
6:28
so I'm gonna see if
6:30
I can't figure out what she's saying.
6:32
Aright, so I've got one sleeve
6:35
of oyster crackers, uh, Saltine crackers.
6:38
And she said, "Layer the oysters
6:43
on top of the crackers."
6:48
This doesn't look like enough oysters to me, Theresa.
6:52
- [Theresa] Is this a can?
6:54
- [Paula] But, uh,
6:56
okay, yeah, that's like,
6:58
she uses the can from the grocery store, right?
7:00
Yeah.
7:02
Okay, now she tells me to dot it with butter.
7:08
And you know the name of this
7:09
is scalloped oysters,
7:11
so I think it's gonna taste a good bit
7:14
like oyster dressing.
7:18
So, she doesn't tell me how much butter either.
7:21
So, she's leaving that up to us
7:25
to choose how much we want.
7:36
So Terry, if I'm not doing this right,
7:38
I hope you'll get in touch with me
7:41
and let me hear from you.
7:50
Okay.
7:52
So, all these ingredients we just layer
7:54
on top of our crackers.
7:56
So, I place a pad of butter
7:59
all over the oysters
8:01
and then she says to sprinkle
8:03
with pepper.
8:06
And because oysters live in salt water
8:10
and the crackers are salty,
8:13
it won't need salt.
8:16
So,
8:20
now a second layer of crackers on top of this.
8:24
It's gonna be a full pot.
8:26
(everyone laughs)
8:27
I got these beat up a little better
8:29
than the bottom layer,
8:32
because this is gonna be a crowded little dish,
8:38
and I need to take up as less room
8:42
as I can get.
8:45
You know, down here
8:48
in the coastal part of Georgia.
8:51
A lot of people like serving oysters on Christmas Eve.
8:58
Oyster stew is a big dish,
9:00
- [Theresa] Mhmm.
9:00
- on Christmas Eve down here.
9:03
You know, it's so good
9:04
and warms your belly up so good
9:06
and it doesn't stuff you,
9:10
because tomorrow you know
9:11
you gonna have a delicious meal.
9:14
And this is just perfect
9:15
for a lighter dinner.
9:20
Alright, now she says,
9:23
pat some butter on those crackers too. (laughs)
9:28
(scoops butter)
9:49
(clears throat)
9:57
Okay.
9:59
So, now Terry says to
10:05
canned evaporated milk mixed
10:08
with oyster juice and pour over.
10:13
Now, she does not tell us
10:17
how much evaporated milk to use.
10:22
Let's see.
10:25
And more canned milk mixed with a little water,
10:28
until it completely covers the casserole.
10:33
So,
10:36
I think I'm gonna go with the big can, Theresa.
10:42
(opens can)
10:50
- [Theresa] I wonder if anybody
10:51
uses electric can openers anymore.
10:54
- You know, I was just wondering the same thing.
10:56
- [Theresa] Because those are so easy now.
10:57
- Uh huh.
10:58
- [Theresa] I mean they used to
10:59
kind of be hard to really use,
11:00
but they're so easy now.
11:00
- Yeah.
11:01
- [Theresa] I just wonder if anybody has them.
11:02
- I don't know.
11:03
I just felt like I had enough on my counter,
11:08
without having an electric.
11:12
- [Theresa] Mine always got stuck on it or something.
11:14
I mean it was,
11:15
- Yeah.
11:16
- [Theresa] Seemed harder than it was supposed to be.
11:16
- Yeah.
11:21
Okay.
11:25
And now, Terry says to
11:30
mix this with a little water.
11:36
Then add more canned milk
11:37
mixed with a little water,
11:39
until it completely covers the casserole.
11:42
And Terry says to bake it
11:43
at 350 for anywhere from 45 minutes to one hour.
11:49
So, I don't know how much water
11:54
she would want us to add,
11:58
but it's got to be enough
12:00
to cover our casserole completely.
12:05
- [Observer] Paula, what does she say?
12:06
Oh, sorry.
12:07
- Mhmm?
12:08
- [Observer] What do we bake it at?
12:09
- 350.
12:10
- [Observer] Okay.
12:14
- All right, so
12:16
I might need a little bit more water
12:22
in there, so that it will cover.
12:25
Yeah, and I used all of that.
12:37
Okay, Terry.
12:38
I think,
12:40
I think that you would
12:44
pretty much approve of this
12:47
or I hope so.
12:52
Until it's completely covered.
12:54
Now, I don't know if she means
13:02
until it completely covers the casserole.
13:04
I'm almost thinking, Eddy, what do you think?
13:10
- [Eddy] It's kind of,
13:11
- If that makes an hour,
13:12
- [Eddy] Yeah, I was gonna say
13:13
to kind of try it out pretty quick.
13:15
- Yeah, I'm gonna go ahead
13:16
and add this can of evaporated milk,
13:23
but I think I've got enough water in it,
13:25
so I'm not adding any water to this.
13:29
This looks delicious.
13:32
If you like oysters.
13:35
Alright, now that looks covered to me.
13:39
So, that was a large can
13:41
and a small can, Theresa.
13:42
- [Theresa] Okay.
13:43
- Alright, so in the oven it goes.
13:46
Terry, Terry, Terry.
13:47
Thank you, thank you, thank you.
13:50
45 minutes to one hour, y'all.
13:52
350 and we'll be dipping into that
13:57
and trying Terry's dish.
14:01
Okay, Terry girl, what do you think?
14:03
Did I do it right?
14:04
Is that what yours looks like?
14:08
Well, I'm gonna, it's hot as can be.
14:14
And I'm assuming that you,
14:17
oops, it's still a little juicy juice, Theresa.
14:22
Maybe, I added too much liquid to it.
14:27
I'm gonna take this piece out, Terry,
14:29
and then I may be sticking it back in the oven,
14:35
but, you know, it's cutting well,
14:37
so I don't know about y'all,
14:39
but I like a hot dish hot.
14:43
So sometimes, I run outta patience.
14:47
- [Theresa] We have no patience
14:48
when it comes to tasting food.
14:48
- No, we don't.
14:49
Oh my goodness, Terry.
14:53
(Theresa laughs)
14:54
Mmm, it's delicious.
15:02
I would've probably added
15:04
just a little bit of salt.
15:06
Not much.
15:07
- [Theresa] Really?
15:08
- Yeah, just a little.
15:08
Because the recipe called for no salt,
15:10
because you got the salt on the crackers,
15:12
you got the salt from the oysters.
15:14
So, I used a whole can,
15:16
- [Theresa] Whole can and a half.
15:18
- Uh huh. Of evaporated milk.
15:21
But, look at it.
15:23
And the oysters are gonna keep it moist,
15:26
you know?
15:32
Mhmm.
15:34
So, thank you Terry.
15:36
I love it when a good plan comes together.
15:39
- [Theresa] I might have to serve that
15:40
for Thanksgiving as a side dish.
15:41
- Listen. Yes.
15:42
Or Christmas Eve, this is absolutely perfect.
15:46
- [Theresa] Holidays, holidays, holidays.
15:48
- Yes.
15:49
Yes, yes, yes.
15:52
Tell people you gonna cut them a piece of pie
15:54
(everyone laughs)
15:56
and you don't tell them what it is.
15:57
(Paula laughs)
16:00
You know your mouth will be
16:01
all ready for something sweet.
16:04
Thank you, Terry.
16:05
This is delicious.
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