Continuing on!!!!!.....


Anyway, I meant too brown! Discovered that if I lined my pan, sides and bottom with slices of fresh bread before piling in my dressing to bake that I ended up with a full pan of dressing with no brown edges and the fresh bread I started with hand turned to toast which I just discarded.

Love oyster dressing. Need good oysters, fresh is best otherwise I go with frozen but it's most expensive ingredient. Originally from Indiana but that was my mother's favorite. We like it to.

Guess I am the odd-ball. My family, from way back, has always made giblet dressing, with the stale bread, onions, celery, the giblets, sage, s&p and that is about it. Yummmm!

It was fun to read about the stuffing made by the different members of this board. We here in Texas mostly make cornbread dressing, which I love. However, it is nice to learn what kind other make.

I add the meat from the neck and giblets to mine, fry little grillers, cut them in small pieces, and add those also.