A Twist on Traditional Oyster Dressing
By Sauce and Sensibility on December 08, 2011
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[Editor's Note: People are passionate about the stuffing they grew up with, whether that stuffing is served at Thanksgiving or Christmas. Some people like traditional white-bread-and-sage stuffing, others swear by cornbread. Some can't live without oysters in the mix, and others require the turkey giblets chopped up and folded in. This version was a compromise for this blogger and her husband, but a delicious one that says much about what the holidays really mean as we become adults: a blending of traditions that creates something wonderful and new. --Genie]
Oyster, Mushroom, Bacon and Rye Stuffing
My family is from Texas where cornbread stuffing is king, and his is from Louisiana where the oyster variety reigns. After weighing the pros and cons of choosing sides, we buried the baster and compromised—and have both—a reasonable approach that can be used for other culinary contests like the great mashed potato versus sweet potato, cranberry relish versus jelly or fried versus roasted turkey debates.
Image Credit: Sauce and Sensibility, used by permission.
Read more from Oyster, Mushroom, Bacon and Rye Stuffing at Sauce and Sensibility
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