This is one of my favorite dishes for Thanksgiving but, I will make it anytime oysters are available. This recipe makes about 6 servings.
- 2 slices of white bread, pulsed in food processor to make soft-fine crumbs
- 2 cups crumbled soda crackers
- 1 stick butter (¼ lb), melted
- 1 tsp dry sherry
- 2 pints fresh oysters with liquor (reserve ½ cup of liquor)
- Salt and freshly ground pepper to taste
- ½ cup heavy or whipping cream
- ¼ cup cooked bacon or pancetta, drained, and roughly chopped
- Frying pan
- Slotted spoon
- Plate with paper towels
- Food processor or blender
- 1 ½ quart baking dish, greased or buttered
- Medium bowl
- Measuring cup
- Preheat the oven to 400°F.
- On stove top, fry bacon or pancetta in frying pan until crisp. Remove with slotted spoon and drain on paper towels. Set aside.
- In medium bowl mix together bread crumbs, crumbled crackers, and melted butter. Set aside.
- Drain oysters (remember to reserve ½ cup of liquor). Pick over oysters to remove any bits of shell.
- In the reserved ½ cup oyster liquor, mix in cream and sherry. Set aside.
- In the greased baking dish layer 1 cup of cracker mixture evenly on the bottom.
- Sprinkle about an ⅛ cup of bacon over the cracker mixture.
- Add a layer of half the oysters over cracker layer and season with salt and pepper.
- Add another layer of the remaining oysters and season with salt and pepper.
- Layer the remaining ⅛ cup of bacon.
- Complete the layers by spreading the remaining cracker mixture over oysters.
- Pour the cream/liquor mixture over all the completed layers.
- Bake in oven for 20-25 minutes, or until hot and bubbling.
- Serve and enjoy.
What you should know
If you don’t care for bacon it can be omitted and will still be delicious. If you double recipe be sure to use a 3-4 quart dish.