Stuffings and Dressings

 Mama's Eggplant-Oyster-Bread Stuffing
 Mama Eleanor's Oyster Dressing
 Marie's Chestnut Stuffing
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 Old-fashioned Cornbread Dressing
 Sylvia's Granny's Chestnut Stuffing
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Mama's Eggplant-Oyster-Bread Stuffing

Peel eggplants and cut into chunks. Place chunks in salted water to soak for 30 minutes. Then drain. Place drained eggplant into a pot of boiling, salted water and boil until tender (20 to 25 minutes). Drain and set aside.

Saute chopped onion, bell pepper, and celery in about 4 tablespoons of bacon drippings (or vegetable oil) until tender, then add eggplant.

If using French Bread (Po-Boy), break loaf into chunks and soak in a little water, then squeeze dry and add to the eggplant mixture. If using regular sliced bread, tear bread into small pieces (or place in a blender and crumb) and add to the eggplant mixture.

Add parsley, seasonings, and pecans. Mix well.

Add drained oysters, if you are using them. (We never knew my mother used oysters in her dressing because she would put them in the blender before adding them -- yuk!)

Add and mix in enough water or turkey stock or chicken broth to moisten. Cook over Low heat for about 20 minutes to blend flavors.

Oysters or Not?

Several years before my mother died, a good friend of hers asked me, "Has your mother ordered the oysters for her stuffing yet?" I told her that my mother didn't use oysters in her stuffing. She said, "Yes, she does."

I said, "No, she doesn't."

"Yes, she does."

"No, she doesn't."

So I asked my mother.

Mom started to smile and told me that yes, she did, but since she knew that we probably wouldn't eat the stuffing if we knew that it contained whole oysters, that she put the oysters in the blender before adding them to the stuffing.

After Mom passed away, I made the stuffing from her recipe. After experiencing an oysters-in-the-blender episode (gross), I felt so sickened that I threw out the whole mess and fixed a box of Stove Top stuffing. You decide what you can stand.

Now, I make the same stuffing but I OMIT the oysters altogether and I think it tastes just great without them. So there!

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Mama Eleanor's Oyster Dressing

  1 Quart of raw Oysters
  1 Large Onion, chopped
  ! Bunch of Green Onions, chopped
  4 Toes of Garlic, minced
  1 to 2 Bunches of Fresh Parsley, chopped
  3/4 Cup Parmesan Cheese
  1 Egg
  1 Loaf of French Bread (Po-Boy length), broken into pieces
  2 Teaspoons of Liquid Crab Boil
  Salt and Pepper, to taste

Simmer oysters in water that has been seasoned with a little liquid crab boil for about 15 to 20 minutes (by then, the oysters should be showing signs of "Shrinkage"). Remove the oysters and drain, reserving the water in which they were simmered. Chop the oysters.

In a bowl, mix the chopped onions, green onions, and garlic. Add the chopped oysters and mix.

Break the French bread into pieces about 3 inches in size. Dip the broken pieces of French bread into the reserved oyster water to soak. Remove the pieces and squeeze to remove most of the juice, then add the bread pieces to the oyster-vegetable mixture.

Add the chopped parsley, beaten egg, Parmesan cheese, salt and pepper. Combine ingredients.

Now take the mixture and put it in a skillet. Fry it down for 5 or 10 minutes until the mixture begins to stick together. Remove from heat.

This mixture can be used to stuff the turkey or eaten as a side dish. Yield: 1 Tablespoon serves 12 to 14 people).

Old-fashioned Cornbread Dressing

Combine cornmeal, baking powder, baking soda, and salt in a large bowl. Add 2 eggs, buttermilk, and melted bacon drippings. Stir well.

Place a well-greased 10-inch cast-iron skillet in a 450-degree Fahrenheit oven for 4 minutes or until hot. Remove skillet from oven. Spoon batter into skillet. Bake at 450-degrees for 35 minutes or until cornbread is slightly browned. Cool. Crumble cornbread into a large bowl.

Saute celery and onion in butter until tender. Add sauteed vegetables and remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a ightly-greased 13"x9"x2" pan. Bake at 350-degrees F for 25 to 30 minutes. Eight servings.

NOTE: One (10-3/4 ounce) can of chicken broth and 1 cup water may be substituted for homemade chicken broth.

NOTE: Dressing may be spooned into turkey cavities. Spoon any remaining dressing into a lightly-greased 2-quart casserole and bake at 350-degrees F for 25 to 30 minutes.

Marie's Chestnut Stuffing

Marie writes: "Jean, the reason for the water is that chestnuts are usually boiled. I do NOT!! Forget the water. Roast the chestnuts in the oven. Cut an X into each chestnut with a sharp knife. Roast them at 350-degrees Fahrenheit until they pop open. They will peel easily and taste much better."

"Saute the celery and onions in the butter. I use a little more celery than they call for because I make a lot more stuffing then they call for. I also add some Poultry Seasoning (to taste). And about the heavy cream......I just buy whatever container they have and use it all. :o)"

"Also, forget the breadcrumbs. I use the soft bread cubes that are available around this time of year. Or use your favorite bread cut into cubes."

"I also use about 3 pounds of chestnuts! I don't put this into the turkey I put it in a roasting pan with dabs of butter on top. I bake it until it is golden brown."

"I like this because it stays moist through the whole process. It could be the butter or the heavy cream....who knows? I hope you enjoy it as much as we do. You know how recipes kind of grow and change as you add things you like. I gave you the recipe from the newspaper I've used f or years as the base and then how I do it. Good luck!! Make it your own as well. I know you will."

My Note: I have never even SEEN a chestnut before in my life, but this recipe sounds delicious. Marie, thanks for sharing one of your family's fine recipes.

Sylvia's Grandmother's Chestnut Stuffing
This is a dish I learned when I lived up north. We used it to stuff goose
at Christmas, but I'm sure it'll do with turkey. -- Sylvia

Cut a slash in the chestnuts with a sharp knife. Place on a baking sheet and roast at 450 degrees Fahrenheit for 5 or 6 minutes. Cool. Peel and coarsely chop.

In a large Dutch oven or iron pot, cook the ground beef, pork sausage, chopped onion, and chopped celery until tender. Drain fat. Add 3 cups of broth, chestnuts, rice, raisins, pine nuts, salt, cinnamon, and pepper. Return to heat. Cover and simmer for 30 minutes. Remove from heat. Combine remaining broth with eggs. Stir into the meat-rice mixture. Stuff loosely into bird or turn into a large casserole and bake at 325-degrees F for 30 to 35 minutes. This will stuff a 16- to 18-pound bird.

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