Mighty Happy Oyster Dressing

 
 

Quantity

1 Pint

2 Loaves

1/2 Cup

3 Stalks

1 Medium

10

1 Large

1 Can

1/4 Cup

Salt & Pepper

 

Item

Mighty Happy Oysters

Crusty Bread

Unsalted Butter

Celery

Yellow Onion

Shishito Peppers

Apple (e.g., Honeycrisp)

Pilsner Beer

Fresh Chervil

To Taste

 

Preparation

Drained (reserve liquid)

Cubed (approx. 10 cups)

Divided

Finely chopped

Finely chopped

Chopped

Peeled, cored, and chopped

Substitute: Dry White Wine or Apple Cider

Roughly chopped (Substitute: Parsley)

 
 

Instructions

1. Prep the Bread

Cube the bread and spread it on a baking sheet. If the bread is fresh, bake it at 300∘F for 10-15 minutes until it is dry and crunchy. Transfer the bread cubes to a very large mixing bowl.

2. Sauté the Aromatics

Melt 1/4 cup of the butter in a large skillet over medium heat. Add the chopped celery, onions, and shishito peppers. Sauté until the onions are translucent and the celery is tender (about 8–10 minutes).

3. Deglaze and Moisten

  • Use beer (or substitute) to deglaze the pan, scraping up any browned bits. Let it simmer briefly.

  • Add the remaining 1/4 cup of butter and melt completely.

  • Pour this warm liquid mixture evenly over the bread cubes. Toss lightly to moisten the bread.

4. Final Mix

  • Add the chopped apple and fresh chervil (or parsley) to the bowl. Mix well.

  • Allow the mixture to cool to room temperature before proceeding to the next step.

  • Gently fold in the drained Mighty Happy Oysters. Add a tablespoon of reserved oyster liquid if the dressing seems too dry.

5. Baking the Dressing

  1. Preheat your oven to 350∘F.

  2. Generously butter a 9x13-inch baking dish. Spoon the dressing mixture into the dish.

  3. Cover the dish tightly with aluminum foil and bake for 40 minutes.

  4. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and crispy.

  5. The dressing is finished when an internal thermometer inserted into the center reads 165∘F (74∘C).

🦃 Alternative: Stuffing the Turkey

  • Only stuff the turkey immediately before roasting.

  • Fill the turkey cavity loosely with the cooled dressing mixture.

  • The turkey and the stuffing are done only when the stuffing's internal temperature reaches 165∘F (74∘C). (Note: A stuffed turkey requires longer roasting time.)