Oyster Dressing Is a Thanksgiving Dish That Says ‘Party’ | Eater
"Each November she buys freshly shucked Chesapeake oysters packed in pint jars, favoring seasonal “r”-month oysters despite the availability of farmed bivalves year-round. The oysters are prized for their freshness and briny oyster liquor, which the cook uses sparingly to moisten a buttery, herb-forward dressing made with softened celery and onions, chicken broth, thyme, sage, parsley, white pepper, and stale whole-wheat bread. The oysters are halved before being folded into the mixture and baked until the top is golden and crisp; served warm alongside turkey and traditional sides, the dish adds umami and texture that converts even skeptics of raw oysters and yields prized leftovers for sandwiches." - Jess Mayhugh
