Reviewed: Jul. 7, 2009

I sauteed the oysters with the vegetables in bacon fat and added some chopped garlic and carrot. This needed a bit more liquid than was even asked for, so I used some of the pan drippings from the chicken I roasted. I did end up adding salt/pepper/sage after giving it a test before sticking it in the oven. With my additions, this is a good stuffing.

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Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 25, 2007

This needs way more seasoning than called for to give it any flavor!! I had to do alot of adding and it still was not the classic stuffing taste.

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Reviewer:

Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 27, 2006

I have made this 2 yrs now for thanksgiving and EVERYONE LOVES IT

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MISJ410

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 1, 2002

I needed to look in a couple of cookbooks to find out what to do with the oysters, since I had never used them before. Their advice: simmer about 5 minutes in saucepan, drain and chop. Also, I needed much more than 1/2 cup drippings. I used chicken broth (about a cup or more). Most people liked this at our pitch-in. I guess you need to like the flavor of oysters. I would also advise greasing the baking dish. Enjoy!

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Reviewer:

Hinchess

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Zionsville, Indiana, USA

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Reviewed: Apr. 5, 2001

Tastes even better the second day! This also freezes well, and we make a double batch the night before Thanksgiving so that we have some for Christmas Dinner. Wonderful recipe!

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