Seafood a tradition on many Gulf Coast holiday tables - WLOX.com - The News for South Mississippi

Seafood a tradition on many Gulf Coast holiday tables

Turkey may be king of the Thanksgiving table, but here on the coast, fresh seafood plays a strong supporting role. (Photo source: WLOX) Turkey may be king of the Thanksgiving table, but here on the coast, fresh seafood plays a strong supporting role. (Photo source: WLOX)
At Quality Poultry & Seafood in Biloxi, a steady stream of customers stopped by for shrimp, oysters and crab meat. (Photo source: WLOX) At Quality Poultry & Seafood in Biloxi, a steady stream of customers stopped by for shrimp, oysters and crab meat. (Photo source: WLOX)
Many are making their favorite gumbo, while others have homemade seafood casserole in mind. (Photo source: WLOX) Many are making their favorite gumbo, while others have homemade seafood casserole in mind. (Photo source: WLOX)
BILOXI, MS (WLOX) -

Turkey may be king of the Thanksgiving table, but here on the coast, fresh seafood plays a strong supporting role.  

Local seafood shops are bustling on this day before the feast. At Quality Poultry & Seafood in Biloxi, a steady stream of customers stopped by for shrimp, oysters and crab meat. 

Many are making their favorite gumbo, while others have homemade seafood casserole in mind. Oyster dressing is also a must have item on many South Mississippi Thanksgiving tables. Never had it? Check out the recipe below, and leave your best cooking tips in the comments section. 

Cornbread Oyster Dressing  

  • 1/4 cup butter
  • 1 red onion, chopped
  • 4 green onions, chopped
  • 2 stalks celery, chopped
  • 3 cups crumbled cornbread
  • 3 cups soft bread cubes
  • 1/2 cup chopped parsley
  • 2 eggs, beaten
  • 1 pint shucked oysters, drained with liquid reserved
  • Salt and pepper to taste 

Preheat oven to 350 degrees F. Butter one 4-quart casserole dish. Chop the oysters. Sauté red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft. In a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid. Gently toss to mix, add salt and pepper to taste. Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown. 

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