|Low sodium oyster dressing.|
My biggest challenge for Thanksgiving dinner this year was making a low sodium dressing. I usually use Pepperidge Farm Herb Seasoned Stuffing mix which is extremely high in sodium. I've discovered a whole wheat bread from Trader Joe's that has no salt, so I made my own bread crumbs and added my own salt-free seasonings. Penzey's has a number of salt-free seasonings including poultry seasoning, and they are located conveniently nearby in Cameron Village. I made the bread crumbs a day in advance so they would dry out. Here's the recipe.
2 teaspoons vegetable oil (I used Canola)
1/2 cup chopped celery
1/2 cup chopped onion
4 cups dry bread crumbs
1 pint oysters, liquid reserved
2 eggs, beaten
1/8 teaspoon fresh ground black pepper
1/2 teaspoon Penzey's salt free Poultry Seasoning
1/4 teaspoon dried thyme
1. Preheat the oven to 325 degrees F. Grease a 2-quart casserole dish.
2. Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and remove from heat. Add the oysters and eggs, and season with pepper, poultry seasoning and thyme. Stir in enough reserved liquid from oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.
3. Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.
6 to 8 servings
|The main ingredients.|
|Four cups of dried bread crumbs using Trader Joe's salt-free whole wheat bread.|
|Remove sauteed celery and onion from heat and add bread crumbs.|
|Add oysters and slightly beaten eggs.|
|Mix well and transfer to casserole dish.|
|Ready to eat.|