In my family, Thanksgiving always includes some form of oysters. Oysters, especially barbequed or served on the half-shell with champagne mignonette, are a special starter to every meal and pair well with champagne.
Oyster pie is another way to serve oysters for Thanksgiving and making it is much easier than it sounds. In the past I've used a spicier recipe from Martha Stewart's website, but just this week I found my mom's old recipe, written on yellowed, lined binder paper in blue ink. I'm going to make it this year for Thanksiving, but I think I still might sneak some Tabasco into it.
If your family makes this dish, please share your recipe!
Oyster pie is a rich side dish so one pie can easily serve 12 people. Enjoy!
TATA'S OYSTER PIE
- 36 saltines
- 36 (jarred) oysters* drained and rinsed (about a quart)
- 3-5 tbs butter
- 2 cups of whole or 2% milk (do not use fat-free)
- pepper
1. Break 12 crackers into fourths; layer in bottom of a 8-1/4 in. round glass pie dish.
2. Arrange half the oysters on top. Dot with one tablespoon of butter, grind pepper lightly over all.
3. Repeat layering, 12 crackers at a time, until crackers and oysters are used up. Dot with remaining butter. Pour milk over all. Refrigerate one hour.
4. Preheat oven to 400º.
6. Bake 15-20 minutes or until golden brown but not dry. Be careful not to overcook the oysters. Serve at once, while hot.
Note: large oysters can be cut in half.
*Available at the seafood counter of your supermarket or at any fish market. Usually packed on ice.
[photo: eatstuff.net]
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