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My dad always made the sausage-bread-herb stuffing, usually with apples, and I love it. My husband's uncle is above-average in the kitchen and only makes oyster stuffing. I prefer the sausage stuffing and never thought the oyster stuffing was that different, it simply lacked flavor compared to the sausage stuffing. I wouldn't turn down oyster stuffing, but I'd pick sausage over it.

my uncle, a florid native, made oyster stuffing every year. he was a hunting-alligators-in-the-swamps-barefoot kind of a man. we retired the recipe after he passed away.
i miss him & his stuffing every thanksgiving.

The first time I had oyster dressing was in New Orleans at a pot luck Thanksgiving (made by a bar manager) and it was so unbelievably good.

I am a huge oyster dressing fan.

Oh, soooo good!

jonestripp, you're after my own heart here.

Here's the recipe for the Scalloped Oysters:

1 pint oysters- drain and reserve liquid
1/2 c bread crumbs
1 c cracker crumbs
1/2 c melted butter
2 tbsp oyster liquid
1 tbsp cream or milk
salt, pepper, nutmeg (opt)

Butter a small baking dish. Combine bread and cracker crumbs. Spread 1/3 of them on bottom of dish. Then layer oysters, salt, pepper, little nutmeg if desired (I don't), 1/2 of the liquid, then repeat. Top w/ remaining crumbs. Bake 30 minutes at 450.

This recipe's from an old Cape Codder woman I knew; frugal as can be. When I make this I use aalll the liquid (never measure) and more butter and cream to ensure those crumbs get coated well. Also oven time may vary - and we all know we can eat these things raw so don't sweat the baking time.

i know the american slaughter houses have their problems ie: some animals that make it through still alive to the skinning process or what. for the most part it is not done on purpose , but the asian way korean/chinese they do this intentionaly, face it they are barbaric uncivilized animals

Feta cheese with tomatoes fresh out of the garden and kalamata olives sprinkled over a round of dough brushed with olive oil, minced garlic, greek oregano and a thin layer of mozzarella cheese is one of my favorite summer time pies. Even better when it's done on the grill.

No pepperone, love it uncooked with cheese & crackers or antipasto, but not on pizza, overpowers everything else. Same thing with bacon. Good sausage meat or plain cheese for me. And don't even start with those cowpies from Chicago!

I agree. Why is pepperoni the default ingredient?? I just think it's the most fun to say. Pepperoni.

Pepperoni pizza sucks? What can i say... you are are crazy. Seek help. I appreciate the devil's advocacy – the iconoclasm, but... seek help. I'm serious.

Phew! Lotsa posts. I'm afraid I've never been particularly fond of pepperoni...I don't hate it, but I wouldn't choose it. Go-to favorite? A combo of cheeses, including provolone and Cheddar with caramelized onions. I have had a fabulous Thai pizza, and by that I mean traditional in form (shape, size of crust, laying down of toppings, etc.) but Thai in flavors (chicken, purple basil, a bit of peanutty flavor, coconutty flavor, a base sauce that'll blow the top of your head off). That was fabulous...could only eat about a slice and a half but for that many bites, it was intoxicating.

The Bayou Beast at Two Boots: BBQ shrimp, crawfish, andouille sausage & jalapenos.

I am from Buffalo, NY - so thanks Machineman! I can only shake my head in bafflement at what the rest of the country puts on their pizza. Indian style? Demi-glaze? Tuna? Really, people? Come to Buffalo and get a good old cheese and pepperoni from Bocce, Bozanna's, Just Pizza, LaNova, or even some corner joint. You'll never want it any other way!

i love, but can never find pizza places that will put salami on my pizza. i grew up in massachusetts, and our family was a salami pizza family. it is SO good! now i live in nyc, and i did find one place that put salami on a pizza once, but it only had salami the one time. i had to comment on this, because i really dislike pepperoni, and it only makes me want salami pizza more!