OYSTER Dressing

INGREDIENTS

1. • 1 dozen med. oysters, drained, reserve liquor
   • 1½ cups Ritz cracker crumbs (I’ve tried other crackers; just not the same)
   • 1 t. sherry
   • 2 T. melted butter
   • Salt and freshly ground black pepper, to taste
   • Pinch of cayenne (optional)
   • ½ cup grated Swiss cheese (I’ve used Ermenthaler, Gruyere, etc.)
   • 3 T. crisp bacon, crumbled
   • ¼ cup heavy cream

2. PREPARATION

   1. 1. In a bowl, sprinkle sherry over cracker crumbs; mix in melted butter. Very lightly spray or oil an 8×8 baking dish. Sprinkle bottom of dish with half the cracker crumbs. Lay the oysters on the crumbs in the dish, keeping them close together and in one layer. Lightly season the oysters with a bit of salt (this is optional if you think your oysters are quite salty; some are) and freshly ground black pepper and pinch of cayenne, if using. Sprinkle the grated cheese and crumbled bacon over the oysters. Cover all with the remaining cracker crumbs. Mix together ¼ cup of oyster liquor and ¼ cup cream. (I often use more oyster liquor, if I have enough, and less cream; you need ½ cup liquid and some of it must be cream for the casserole to set up.) Pour over the top of the casserole. Bake in a preheated 350-degree oven for ½ hour, or until bubbly, lightly browned and “set.” This will serve 4 to 6 depending upon size of serving; can easily be doubled or more, which we often do for our Christmas table, as this is a favorite holiday dish in our family, but don’t double the liquid or it will be too runny. Use about 3/4 cup cream/liquor mixture.