Recipe by: Carolyn Kuczynski
Growing up my Mom always referred to this recipe as “Scalloped Oysters.” It’s probably more appropriately called an Oyster Casserole. This is a third-generation hand-me-down recipe. To me, it’s just not Thanksgiving without it.
Holiday guests who are oyster aficionados raise their eyebrows like they’ve stumbled upon hidden treasure when this dish is passed. Some guests are curious and adventurous enough to try it. My teenager just thinks “ew” Mom is nuts but hey, that’s ok – more for me!
If you’ve never worked with oysters before, I don’t shuck my own. I buy them shucked in pints. I’ve never shucked an oyster and I don’t need to add that to my Thanksgiving to-do list. Using shucked oysters makes this dish quick to prepare. I recommend you take the time to wash your oysters thoroughly and remove and discard the tough muscle portion. A sandy, rubbery oyster casserole is not an enjoyable one.
Lovingly prepared, this dish is decadent buttery goodness with a crunchy top. The nutmeg balances the oysters well making it a great side to pair with turkey. Feel free to use pre-ground nutmeg or grate your own whole nutmeg. Nothing beats the smell of freshly ground nutmeg.
Love it or leave it, this Oyster Casserole is part of my Thanksgiving tradition.