Reviewed: Jan. 4, 2012

Use fresh oysters.

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Reviewed: Nov. 30, 2011

I have made this the original way and it was good. The second time I made this it was a much bigger hit. I hydrated dried minced onions and added 1/4 cup dry parsley and 1/2 cup celery into a saute pan with the butter and added it. I tossed the oyster liquor from the pint and instead simmered the cut-up oysters with 4 TBSP butter for 5 or 6 minutes and added it to the mix. It turned out to be more flavorful and fragrant.

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TasteKing

Cooking Level: Expert

Home Town: Mccomb, Mississippi, USA

Living In: Summit, Mississippi, USA

Reviewed: Nov. 25, 2011

OUTSTANDING !!!!

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Dawn

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: Nov. 22, 2011

I have been making this for years, but friends don't let friends use canned oysters. I use fresh Louisiana oysters and some fine chopped liver and gizzard.

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Madenish

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Oct. 3, 2011

My mom always made the holiday dressing, she recently passed away & I lost the only copy. This recipe is almost the exact one we have been eating for years. I sauté the onions & celery, add a few boiled eggs and cut pieces of turkey to the mix, other than that, perfect!!

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Genia

Reviewed: Dec. 8, 2010

I made this for thanksGiving, wow was this good!!!

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onecent42

Cooking Level: Expert

Living In: Roanoke Rapids, North Carolina, USA

Reviewed: Nov. 29, 2010

Loved this. I didn't use any oyster liquid and a little more broth and it was perfect.

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JUDYSCOTT

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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Ithaca, New York, USA

Reviewed: Nov. 27, 2010

I used fresh oysters (16oz) and kept everything else mostly the same. I didn't have any sage. I used 2 Jiffy cornbread mixes and that was a little too sweet for me. Next time I will use a non-sweet cornbread. The recipe was wonderful! I did need to add a lot of salt after it was done but I am a salt addict. I like my dressing crunchy and extra done on top so after 45 minutes I turned on the broiler and broiled for about 5-7 minutes and it was yummy! I can't wait to make this for Christmas!

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Reviewer:

Jilly Bean

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Nov. 27, 2010

Good recipe. Easily cut in half.

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Reviewer:

kharr

Reviewed: Nov. 26, 2010

Sub'd 1 jar fresh oysters, seared and chopped. Extra celery (6 stalks) and more like 1 and 1/2 finely chopped onions (sauteed slowly in butter til tender). Used fresh sage, finely chopped. Taste was superb - kids didn't even know they were having oysters!!

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