We love oyster dressing in our family. In fact, it's a bit of a pathology. A traditional New Orleans holiday dish, it's one of the things we have to have - otherwise family revolution may be instigated. The more oysters, the better. If people steal into the kitchen to jack a couple when no one is looking, well, that's part of the holidays.
White bread (4-5 toasted slices, night before)
One pan of cornbread (3 boxes of Jiffy)
One onion (big)
One green pepper
3/4 ribs of celery
Tablespoon of paprika
1/2 tablespoon of dry mustard
2-3 jars of oysters
Little bit of oyster liquor
Egg for binding (if you would like)
THE NIGHT BEFORE:
Make a pan of cornbread. The Jiffy mix is the best, unless you're one of those ambitious types who mix up in your own, in which case that is just super for you..Slice and toast your loaf of white bread the night before as well. You may use the cheap Sara Lee stuff or artisan French. I'm not convinced it makes a huge difference.
Saute the green pepper, onion, and celery, otherwise known as the Sacred Creole Trifecta Which Cannot Be Impeached. You want more onion then green pepper in the mix.
Crumble up the bread into a big mixing bowl, then add the sauteed vegetables. Mix it all up, depending on the level of chunkiness you prefer in your dressing.
Add the paprika, the dry mustard, the fresh herbs, and the egg. (The egg is not a requirement, in our family opinion, but use your own discretion.) If you have any poultry drippings on hand, they make a very nice addition. Add the oysters, along with a little bit of their liquor, along with a bit of chicken broth - enough to make it a little moist. Mix it up again.
Get a greased lasagna pan, then put the mixture inside of it. Smooth out with a spatula or a spoon.
Cook for about 20-30 minutes or so at 350 degrees, or until brown, crusty, and delicious. Superb with roasted poultry, cranberry sauce, and large quantities of good champagne.