Oyster Dressing Recipe

Oyster dressing is a Thanksgiving tradition in my family that has stemmed back hundreds of years. Though this oyster dressing recipe is slightly modernized, here are the basics for an oyster dressing recipe that is cooked in a cake pan.

What you need for this oyster dressing recipe:
Preheat your oven to 350
1 jar turkey gravy (or make your own with drippings)
1 loaf of white bread, slightly stale (leave it out overnight. I usually cut a slit down the sleeve)
3 eggs
1/2c mixed roasted turkey
1 can oysters, drained (cut to preference)
1 can cream of celery soup
1/4c minced baby bella mushroom
2 clove garlic, minced
1 t season salt
1 t poultry seasoning

In a large bowl, tear up the white bread to tiny bite-sized bits. Oyster dressing requires about one-inch cubes. It can by cut if preferred. Add turkey. Chop oysters to desired size or leave whole and add along with mushrooms. Mix these gently to disperse evenly throughout. In a separate bowl, mix eggs with seasonings and gravy. Pour the wet into the bread and meat mixture. Mix very well with your hands. It should have a soggy consistency. Butter a large rectangular cake pan and press the gooey mess down into it. Bake at 350 for 35 minutes or until a fork inserted into the oyster dressing comes out clean. Pull the dressing out and lightly butter the top. Most of my family members enjoy eating this oyster dressing by itself. It is tasty.