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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees with rack in top third. Pulse saltines in a food processor until coarsely ground. Add butter and pulse just to combine. Spread a thin layer of crumbs in a 9-by-13-inch baking dish. Top with half the oysters.

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  • Stir together reserved oyster liquor and cream. Drizzle half the cream mixture over oysters. Sprinkle with half the remaining crumbs and all the thyme. Repeat layering with remaining oysters and cream mixture.

  • Stir parsley into remaining crumbs and sprinkle evenly over top. Bake dressing until bubbling and top is golden brown, about 45 minutes. Serve hot, with lemon wedges for squeezing.

Reviews (1)

33 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
11/09/2013
This is my grandmother's favorite recipe that has carried on as a Thanksgiving tradition for generations! I believe cracked pepper is important in this dish and have not used the herbs in the past but will try them this year. Key thing is DO NOT SUBSTITUTE SALTINES with anything but the real thing - no other cracker works!