OYSTER DRESSING
Steps:
- CHOP ALL SEASONING AND COVER WITH WATER AND COOK OVER MEDIUM HEAT UNTIL TENDER (ABOUT 15 MINUTES). REMOVE FROM HEAT AND SET ASIDE. DRAIN OYSTERS, RESERVING LIQUID; MAKE SURE THERE ARE NO SHELLS STILL IN OYSTERS; WITH HAND, SQUEEZE OYSTERS TO BREAK UP; ADD TO LARGE BOWL. BREAK APART FRENCH BREAD INTO LARGE CHUNKS AND PUT IN COLANDER AND WET THOROUGHLY WITH WATER. SQUEEZE, WITH HANDS, ALL EXCESS WATER OUT OF BREAD. BREAK APART AND PUT INTO BOWL WITH OYSTERS. ADD STUFFING MIX. ADD SEASONINGS TO BREAD AND OYSTERS (SAVING LIQUID) ADD SALT, PEPPER AND CRUSHED RED PEPPER TO TASTE; ADD BEATEN EGGS AND SOME OF THE OYSTER LIQUID (ABOUT 1/4 CUP); STIR COMPLETELY. MELT ONE STICK OF MARGARINE IN SKILLET OVER MEDIUM HEAT; ADD (BY LARGE SPOONFUL) THE DRESSING MIXTURE UNTIL ALL IN SKILLET. COOK OVER MEDIUM LOW HEAT STIRRING VERY OFTEN TO PREVENT STICKING. THIS WILL TAKE APPROXIMATELY TWO TO THREE HOURS. DURING COOKING, ADD OYSTER LIQUID, OR SEASONING LIQUID. AS DRESSING STARTS TO BECOME DARK BROWN, I USUALLY ADD PATS OF MARGARINE ON THE TOP AND JUST LET IT MELT INTO THE DRESSING. ALL OF THIS IS FOR MOISTNESS. YOU HAVE TO BE CAREFUL OR IT WILL DRY OUT. NOTE: YOU MAY NEED TO LET THE DRESSING STICK SOMEWHAT ON THE BOTTOM OF THE SKILLET TO GIVE YOU THE DESIRED COLOR AND DONENESS. IT'S ALL RIGHT TO SCRAPE THE SKILLET BOTTOM OFTEN TO REMOVE THIS COATING.
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