Oyster and giblet dressing OH YEAH!!

S

ShowMeDaSauce

Grandma used to fib a little about her dressing and stuffing. She claimed to make two because we always had two birds for Thanksgiving. One with oysters and one without. Well it all had oysters in it. :D
 
This year im just cooking a 8.5lb Honeysuckle White turkey breast instead of a whole bird but i bought some gizzards, turkey necks and fresh oysters too. So mine will be dressing. (obviously) Man do i love a little bit of oyster in dressing. Lots of chopped gizzards and neck meat. Baked until there are plenty of nice crunchy edges!!!!
 
Smothered in turkey gravy with just a hint of porcini/shiitake or oyster mushroom.
 
 
Its very good dressing but its not that strong in oyster flavor. The oyster is more for umami than outright oyster flavor. If you were not told, you wouldn't even know it unless its one of the stronger Southern versions of it. I only use 8oz of fresh oysters. Thats about half of some of the New Orleans style dressings.
 
ShowMeDaSauce said:
Its very good dressing but its not that strong in oyster flavor. The oyster is more for umami than outright oyster flavor. If you were not told, you wouldn't even know it unless its one of the stronger Southern versions of it. I only use 8oz of fresh oysters. Thats about half of some of the New Orleans style dressings.
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That's the way it should be in my opinion. Depending on the dish, you should never be able to pick out one individual flavor. All the flavors should come together to make one unique flavor of their own. Sounds good. Post some pics when you make it!
 
I love oyster dressing but never made it myself. The best thing about it is there's so many ways to make it using all types of meats. smoked meats and some are more wet than others. I like oysters so I want to taste them in the dressing. 
 
I need to clear up a Louisiana dressing, it's not like a Yankee/ up North/you foreigners dressing which is mostly a bread filling like Stovetop dressing. JJ! :lol:  We make rice dressing which is meat and rice, cornbread or eggplant so it's can also be a meal. I also mix an egg into the dressing and make a patty dredged in flour and fried, those are awesome with a good gravy over the top. My favorite is an eggplant dressing patty covered with crawfish etoufee. 
 
I had to go look up some recipes and I see this in the near future.
Here's a wet dressing that I need to cook, I say wet because it will have a moist texture.
I also want to cook one of these but use local smoked sausage instead of breakfast sausage, This would be a dry dressing to me.
https://www.youtube.com/watch?v=t2FkxbP8Z4U
 
I take leftover dressing and make either patties or balls out of it. Fry them up crispy like a fritter. Even a greased muffin tin in the oven. Mix whatever you like into it....I might try some crab meat this time with the leftovers in muffin tins.
 
ShowMeDaSauce said:
Grandma used to fib a little about her dressing and stuffing. She claimed to make two because we always had two birds for Thanksgiving. One with oysters and one without. Well it all had oysters in it. :D
 
This year im just cooking a 8.5lb Honeysuckle White turkey breast instead of a whole bird but i bought some gizzards, turkey necks and fresh oysters too. So mine will be dressing. (obviously) Man do i love a little bit of oyster in dressing. Lots of chopped gizzards and neck meat. Baked until there are plenty of nice crunchy edges!!!!
 
Smothered in turkey gravy with just a hint of porcini/shiitake or oyster mushroom.
 
Click to expand...
 
 
love gizzards but not a fan of giblets.   what exactly do you mean by gizzards?   
 
 My mother in law made me a dish one time because I said I love gizzards.. it was all  hearts , livers and kidneys, none of which are actually gizzards. .,..
 
I would love the have seen a photo of my face when I bit into that dish.  lol  :shocked:
 
Gizzard is a giblet, so is the heart, and liver. Some also consider the neck to be a giblet. But personally I think it has to be an organ meat.
 
Around here you can buy packages of "Hearts and Gizzards" It's become a joke about the "The great chicken heart conspiracy" Because often there are no hearts in the hearts and gizzards, just gizzards. Also there are only hearts in about every 3rd chicken.
 
I dont care for liver but i will eat hearts and gizzards without batting an eye. I little Asian hole in the wall in my old neighborhood makes the best fried gizzards ive had anywhere. They blow away even the most famous fried chicken places in my area.
 
My dressing ended up being
 
About 2 cups of chopped white onion and celery each
About 2 cups of chopped gizzards and neck meat simmered in bone broth
8oz jar of fresh oysters with a little of the liquid.
14oz bag of Prepperidge Farms herb stuffing cubes.
Butter to saute the onion and celery
Bone stock that was used to simmer the gizzards and oysters...i took a little more of the stock actually.
A little fresh ground black pepper
 
Baked for about a hour until it had a nice crunchy top.
 
Heard of it but can't recall having... I can imagine it tastes a bit like baked clams... which is an awesome flavor combo of breading and shellfish...
 
Damn, i wasn't the first to think of it!!!!
 
Leftover turkey, gravy and dressing pie....Probably toss in a handful or two of corn too but skip the mashed taters.
https://communitytable.parade.com/236732/nisaburns/make-leftover-thanksgiving-turkey-pot-pie/
leftover_turkey_pie_recipe.jpeg
 
Looks good! great way to use leftovers. Did you just use biscuit mix for the breading?  
 
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