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Oyster Dressing or Stuffing
A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). His advice was, always soak stale bread in cold liquid, either milk or water, when used for stuffings or for puddings, as they were much lighter. Hot liquid makes them heavy.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- same ingredients as turkey stuffing
- half a can of oysters drained and slightly chopped
Original Instructions
- 1
Make with the same ingredients as turkey stuffing
- 2
Add half a can of oysters drained and slightly chopped to the rest
- 3
Use mostly with boiled turkey and chicken
- 4
Use remainder of the can of oysters to make an oyster sauce to be poured over the turkey when served
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