Regan's Oyster Dressing for Thanksgiving

The term “stuffing” first appears in English print in 1538. However, the  term “stuffing” was not delicate enough for Victorian England. Around  the 1880s, they began referring to the act of stuffing a bird as  “dressing.” To me, oyster stuffing  (or “dressing” as it was called from the Victorian era) is one of the  best parts of a Thanksgiving dinner.
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If your family  arrived in America before 1880, as mine did, you might call it  “stuffing,” whereas those who came later, after 1880, call it  “dressing.” In my family, just to confuse you, though we arrived in  America before the Victorian era, we like "oyster dressing" and, from my  research, I know they were stuffing their turkeys with it in England in  the Regency era.

That is why in A Secret Scottish Christmas you’ll find the roast goose stuffed with, yes folks, oysters, bread, herbs and other things.

This  recipe has been handed down from moms to their daughters in my family  for generations. The oysters make the dressing moist and add a unique  taste. It's not fishy at all, but unique. I've tried many other recipes  for stuffing but I like this one best.

Ingredients
1 cup butter (can use less and also mix with Olive oil)
2 cups chopped celery
2 cups chopped onion
1 teaspoon thyme
2 teaspoons Poultry Seasoning
1 teaspoon sea salt (can use less)
1/2 teaspoon ground pepper
1  pint oysters, boiled in water and the oysters’ own juice (add just  enough water to cover them) for 2 minutes. Then cool and chop.  
12  cups dry unseasoned bread cubes (I make my own croutons the night before  from egg bread and wheat bread. After I cut the cubes, I dry them in  the oven on low heat)
Broth made from boiling the giblets

Directions:

The night before:

• Chop the vegetables, make the bread cubes, cook the oysters (save the oyster liquid)

• Rinse the turkey and rub with Olive oil and sea salt, place plastic wrap over it to keep moist and refrigerate

• Boil the giblets in water and save all

The morning you cook the turkey:

• Sauté the celery and onion in the butter with the seasonings.

• Add in the chopped oysters and turn the mixture into the bread cubes (now in a large bowl)

• Add enough of the oyster liquid and giblet stock to moisten the bread mixture.

• If you want to, you can add the chopped giblets (I don’t but some do)

• Sautéed mushrooms and other stuff optional

• Stuff the turkey lightly with the mixture.

• Put the remaining dressing in a baking dish and keep it in the refrigerator until ready to bake (at 325 degrees for 1 hour).

Cook  your turkey and enjoy! I typically use butter soaked cheesecloth  covered with a foil tent to keep the bird moist and bake at 325 degrees  until done (several hours… just look at per pound cooking times).