Dress for Success

In my mind, a Thanksgiving meal is not complete without oyster dressing. It was there every year when I grew up and I didn’t appreciate it until I moved away and spent Turkey Day with some other amalgamation of “family”. Now, I make oyster dressing for myself and take it with me to whatever household harbors me for the holiday.

Finished Oyster Dressing. Still Bubbling!

What I Use:

• One or two jars of oysters (depending on the size of the jar and the oyster about 20 oz)
• 1 cup celery - chopped
• 1 cup onion - chopped
• One loaf of bread - toasted and broken up (or the store bought pre-toasted chunks)
• One can of mushrooms (12 oz)
• Milk and/ or stock (enough to make it all soggy)
• 4-5 Eggs (enough to make it all sticky)
• Salt, pepper, sage (I like lots of sage)
• Butter (some for the bottom to prevent stickage and some for the top to make it golden brown)

In a large bowl combine everything but the butter and oysters. The bread should be wet and stick together, but not complete mush. Gently mix in the oysters until they are evenly distributed. Put in a buttered cake pan or cast iron skillet. Put a few pads of butter on top to help with the browning and bake in a 350 degree oven for 30-45 minutes or until well browned and cooked through.

I’m salivating just thinking about it.

Step One: Toast the bread. There is something therapeutic about this step ...

Don't be shy with the butter! (I sprinkle with more sage right before the oven)

Black Wednesday

Forget "Black Friday", what am I thinking grocery shopping the day before Thanksgiving!? I am off to one of my favorite places on the planet, and on a day that it will be teaming with turkey-hungry lunatics desperate to shop with expediency yet remain in my way at all times. Everyone at the grocery store this time of year wanders around oblivious to the world acting as if the world revolves solely around them when they know darn well it revolves around me. I MUST eat something before I go lest I snap.

I am shopping for fixings to make oyster dressing. It is the one dish that, because I am away from my family, I am not 100% guaranteed to be served during my favorite meal of the year so I have taken it upon myself to make it. For the past four years, it has become a much talked about dish and one I am beginning to wonder why I only prepare once a year.

Here is my shopping list:

• One or two jars of oysters (depending on the size of the jar and the oyster)
• One head of celery
• One loaf of bread
• One can of mushrooms
• Butter
• Milk
• I already have the proper seasoning (salt, pepper, sage).  

Sounds simple enough right? Now, put everything in the bag and nobody gets hurt.

Catch you on the flip side.

AW

5-WAY

I am currently smelling a pot of Cincinnati-style chili simmering on my stove top (thanks, Maureen, for the awesome birthday present) and realizing that there is nothing quite like the tastes of home. I've let Ate-Up sit idle for far too long--in part because I have been dong very little cooking as of late--but it seems with Thanksgiving looming and more holidays to come, its time to start cooking again. What better way to get inspiration to cook, share and discuss recipes, than by digging into the recipes that take me home without a plane ticket. It is in that spirit that my next posts will be my favorite meals that I remember from my family.

Cheers, guys and now it's time for some chili-sketti!

AW