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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..

I've been attending a 20+ guest thanksgiving for the past several years, and it's where I was first introduced to it. I love it. There are usually at least 3 kinds of stuffing on the table, so it's not replacing anything and the crazy anti-oyster people aren't put out.

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'm ogling those raw oysters up there. Not really a fan of cooked oysters...

Man, I really thought this was a Chesapeake Bay region tradition. Who knew so many places thought they invented it? I prefer my stuffing with no meat and lots of sage- but my in-laws are obsessed with oyster stuffing... and oyster fritters... and oysters rockefeller... and oysters on the half shell.... they just really like seafood :)

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.

@Onepot: Eeek. Well if you change your mind and want to try Paula's oyster stuffing, here's the recipe: http://www.foodnetwork.com/recipes/paula-deen/oyster-dressing-recipe/index.html (it contains a sleeve of saltines!)

I also grew up in an oyster casserole family. It wouldn't be Thanksgiving or Xmas without it! It's funny that it's both a dish that's mainly made in the East Coast/New England AND it's mainly a holiday dish. I've never eaten it any other time of year.

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.

Roasted, esp. Ina's version, seems to have won the day here. But the last couple of times I made brussels sprouts it was from a recipe (and I can't remember where I got it) that directed that they be run through the slicing disc of a Cuisinart so they are basically shredded. Sauteed with half olive oil and half butter, some shallots, and then lots of chestnuts, those sprouts were FABulous, and even better than roasting IMHO.