Serious Eats - seriouseats.com

I am Penn Dutch and oyster stuffing is a family favorite of ours.. Our oyster stuffing is made from oyster crackers, oysters, oysters, clam juice, cream, and nutmeg.. Crumble the crackers, put a layer of oysters, a little cream, a little butter and continue this all the way up the pan... So simple and yet addictive..

Oyster dressing is my favorite part of thanksgiving. My mother always made it, and when I was doing thanksgiving it was always served. Unfortunately, my current family doesn't care for it, so it has fallen by the wayside :-((((

I'm so glad to see Elise get recognition for her great site; I'm also a big fan. Her artichoke soup, enchiladas, carbonnade and pulled pork are fabulous. I hope she'll get a cookbook published like other popular food bloggers, like The Pioneer Woman and Orangette.

I am a fan of oyster stuffing. It doesn't do so well in the bird, but baked separately, it is quite the treat for those who enjoy cooked oysters. The trick is to use oyster crackers instead of bread cubes. A little celery, onion, mushroom, and butter, and its wonderful, wonderful stuff. I've seen it much more with my Northern family than down here in NC or AL, and in my opinion, the smaller, colder water oysters make for better eating in general, but I suppose you could use the big, slimy Gulf Coast oysters if you had to.

I love oysters and I love stuffing, but cannot stand them together. Everyone else in my family seems to enjoy it, though.

I find that meat of any sort interferes with the flavor and/or texture of stuffing. I prefer what amounts to a from-scratch version of Stove Top - southern (i.e. not sweet) corn bread or stale bread, stock, onions, herbs & spices.

I've never heard of "oyster" stuffing; cool.

I like "stuffing" oysters;

but I prefer the little suckers' fresh-raw with horseradish.........

Not a fan of oysters beyond the fried ones I have encountered here in the South. So, I don't do any kind of oyster dressing for Thanksgiving. I am a
bread, herbs, celery, onions type cook. Don't really like meat in my dressing. Will tweak the recipe this year with cornbread, rice, apricots and cranberries added to the stock and veggies. I guess there are more oysters for those of you who really want them.

to answer the photograph's question: i'll consider putting those slimy things in my stuffing, but for now can i just have them in my mouth? mmmm.

Hi,
Tuesday night is a great night to eat out solo. How about Gramercy Tavern (the old standby) or Scarpetta (great bar for eating solo) or Locanda Verde (also good bar for eating solo). Hmm, these aren't in your neighborhood though--are you at all flexible about hopping in a cab?

I must agree with her about the fried onions on top of green beans. Never understood that! I wouldn't think it would be appetizing. You can tell that recipe is definitely old-school because I've never seen anyone do that since the 80's!

Vegetables are best when done simply. A little salt and pepper, some garlic and butter is really all you need!

I love Elise's blog! It's cool that she's featured here.

Ditto x 10. Elise and her family are fabulous. I used two recipes of hers for Thanksgiving last year - green beans with pancetta and shallots, and cranberry sauce - and will use them again this year. I've also made over a dozen other recipes from her site. She is the BEST!!

Simply Recipes has been my favorite food blog for years.
Elise's recipes are not complicated, and they always have great end results.
Stacey Snacks

Ditto