Ratings5 out of 51,418 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking Notescatherine6 years agoCan you make this ahead of time and re-heat on thanksgiving? or is it best to do it the day of?Ronnie6 years agoCan I make this the night before Thanksgiving, cover with foil, then stick in the oven Thanksgiving evening? The direction that the mixture should be "very moist" makes me worried that it will be a soggy mess if it's refrigerated for a day. Experiences, anyone?Melissa6 years agoHighly suggest not making the sage optional for maximum flavor - it's key. Vegetable broth works just as well. And in addition to oysters, consider mushrooms or (wait for it...) a bit of cream of mushroom soup. Either way, sautee mushrooms (or add soup) to the butter sautee along with the celery and onion (I include scallions). If you do use the cream of mushroom, you can cut back on...
