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"THIS DRESSING, baked separately from the turkey, is simply delicious. The secret is to prepare the corn bread first, let it cool and then crumble it to form the 'base' for the rest of the ingredients. My father always added oysters to give the dressing a special flavor."
Originally published as Corn Bread Dressing with Oysters in Reminisce November/December 1993, p47
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Reviewed on Jan. 03, 2010 by deannebg
Forgot to add that I increased the poultry seasoning to 1.5 tsp.
Reviewed on Dec. 24, 2009 by deannebg
This recipe is very oyster tasting so next time I make it I will use less oysters. I will also add more poultry seasoning. My husband loves the strong oyster flavor but the typical guest may not. It is very moist.
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