In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes.

In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat. Meanwhile, in a large saute pan over medium heat, melt the ...

Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters. Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry ...

Pour the oyster liquor into a glass measuring cup and add as much cream as necessary to make 1 cup. Pour over the oysters. Dot the top with the butter. Let the pie set for 10 minutes.

For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.

Get Oyster Dressing Recipe from Food Network. The day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven.

1 oyster. 1 teaspoon Spicy Cocktail Sauce, recipe follows. 1 teaspoon horseradish. 1 teaspoon lemon juice. 1 pinch black pepper. 1 shot pepper vodka. Spicy Cocktail Sauce: 1/2 cup ketchup.

Heat the butter and oil in a skillet. Roll the oysters in the egg and crackers crumbs and sprinkle with salt and pepper. Saute the oysters, turning once, until golden brown.