Oyster Recipes for the Holidays, Oyster Dressing, Rolled Oysters, Oyster Soup
Oyster recipes have been a part of my family as long as I can remember. My recipes spark memories, food memories, family memories, very wholesome memories. The Oyster Recipe reminds me of my dad and me sitting at the kitchen table in our tiny kitchen. The kitchen table three children and their parents’ crowd around for family meals, no one gets up from the table, because you could not get out.
My memory is of Dad and me setting at the kitchen table together watching while mom stirred and put together the oyster soup. It did not take her very long. It was a special oyster soup recipe because the soup was just for my dad and me. Below you will find the special oyster soup recipe. Your kitchen table may be bigger and with any luck, as much love shared around your family table as we shared around ours.
1-quart oysters (canned ok)
Salt and pepper to taste
Melt half of butter, stir in flour until smooth. Add hot milk slowly, stirring constantly, heat to boiling point. Heat oysters in their own liquid, add to hot milk and cook until edges curl; add hot cream, rest of butter and seasoning. Serve with oyster crackers. Yum Yum.
Oyster Dressing has always been a favorite holiday food for Thanksgiving or Christmas. Our family recipe for oyster dressing is a simple recipe to make. I guarantee the casserole dish will be emptied out when the meal is over. If you are lucky enough to have some left over, it is a fantastic side dish to heat up with a turkey sandwich.
Below is our family oyster-dressing recipe, to wow your guest.
1-loaf bread (torn and dried)
2-small cans oysters
Dry loaf of bread, on a cookie sheet, (torn) or in a large flat bowl, three to four days ahead. Sauté onion, celery in butter until tender. Add all ingredients to dried bread and mix with broth. (Broth from turkey is good or store bought) until all bread is moist. Place all in buttered baking dish.
Bake at 375 degrees for 1hr. If needed add more broth, do not let dressing get too dry.
Rolled oysters are a Louisville, Kentucky culinary invention and our family loves them we use to make our trip to Manzoni’s Restaurant to eat them. Rolled Oysters are a large croquette with at least four juicy oysters encased inside of cracker crumbs or white cornmeal. We dipped them in catsup. One rolled oyster should fill you up with a cup of clam chowder.
18-20 medium sized oysters (drained)
¼-cup milk or more if needed
Lard or vegetable shortening for frying oysters
1-teaspoon baking powder
1-well beaten egg
1-cup white cornmeal or cracker meal or enough to roll batter coated oyster
Stir the flour, baking powder, and salt. Beat the egg, and milk, add to make a batter. It should be a stiff batter, if to stiff to coat the oysters add a little more milk. Beat smooth. Put all oysters in this batter and coat them well.
Take three batter-coated oysters at a time, and form them in the hand into a croquette. Then quickly roll into the meal, covering them completely. The trick is to prevent the individual oyster from escaping the fist sized mass and escaping and separating when fried. Coat them a second time, putting them back again into the batter, then another dusting of cornmeal, or cracker meal. The six rolled oysters are now ready for frying and they do not suffer if you want to make ahead one morning and fry that evening.
When ready to fry treat the oysters as you would a doughnut. Have pan of deep lard on the stove. When it smokes or reaches 375 degrees by your kitchen thermometer. Put rolled oysters in a basket and lower into the fat. Do not cook to quickly, you want them to cook through. I lower the heat as soon as the rolled oysters hit the fat. They should cook on both sides at once if enough fat is in the pan. If not, cook on one side, turn with a pancake turner and cook on other side. This process will take about three to four minutes total.
Drain rolled oysters on paper towel. Cook only three of these rolled oysters at a time, leaving space around them, so they can brown evenly. Serve hot.
We use catsup on ours you can add hot brown mustard to the catsup if you like a spicier sauce. Serve with soup, salad or alone.