Whoa! I am kicking back with my feet up after my post Thanksgiving Feast food coma. We celebrated with family in Charleston, SC. Lucky me, huh? I love this city and being able to spend time with family.
Our feast started with an out of this world Pan Seared Oyster appetizer (recipe below).
Then we celebrated in a Southern Style fashion, complete with a Fried Turkey with a "Jive Turkey" rub.
For sides we had squash casserole (we omit the egg and milk), Green Bean Casserole, mashed potatoes, Sweet Potato Crunch (no marshmallows here!),
Cranberry & Apricot Chutney (I use Golden Raisins, thinly slice the apricots and omit ginger), Corn Bread Dressing (we added finely chopped carrots too), Butter Beans, sweet rolls, Mama Stamberg's Cranberry Relish. Like I said...Whoa! Oh, I almost forgot the Pickled Pears - say that 10 times fast. These were new to me. But they were pretty darn good. I thought it would be great used in a Peach Crisp dessert.
We are now onto Pecan Pie, Pumpkin Pie, Apple Pie, Nana's Chocolate Chip Cookies and Ice Cream. I told you we had a feast!
Hot Panned Oysters
1 qt select oysters
1/4 lb. oyster crackers
1/4 lb butter
1/4 large stalk celery (5 pieces) chopped VERY fine
3T Worchestershire
20 shakes Tabasco sauce
lots of salt and black pepper and paprika
Preheat oven to 350 for 20 minutes. Don't wash oysters, but remove any pieces of shell. Drain well in a colander. Into a shallow Pyrex baking dish, put the butter - put in the oven until pan is hot and butter very melted. Into butter drop a layer of oysters, a layer of finely chopped celery, a layer of the four condiments (salt, pepper, Tabasco & Worch. sauce). Top with a layer of oyster crackers that have been crushed to the size of your little fingernail. Repeat layers in same order. Sprinkle paprika freely over the top. Bake oysters for one hour. If juices remain, keep cooking until all are absorbed. Serve very hot in same pan. Don't stir. The oysters have their own juices sealed in by being dropped in the scalding hot butter.
Holy Christmas these are good! We talked about things we could substitute for oysters which can get pricey. We came up with eggplant ad scallops. The topping is so good you will know why we were trying to come up with more creative uses for it. Man, my mouth is watering just writing about them. YUM!
I hope you all had a great day with family and friends. I am very thankful to all my followers!
Happy Thanksgiving,
~MB
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