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If not serving right away, cover and refrigerate until ready to use

Recipe Grammie's Oyster Dressing Here's What You Need For the stock and poultry 4 chicken thighs bone-in skin on 2 turkey necks 2 cups yellow onions 1 cup celery 1 head garlic 6 sprigs parsley 1 tablespoon Creole Seasoning Garni Bag 10 Whole Black Peppercorns 2 Bay leaves 1 teaspoon dry thyme For the dressing 1 quart oysters with juice cup vegetable oil 2 cups yellow onions rough chop 2 cups celery rough chop 1 bunch green onions cup parsley chopped chopped 6 cups stale french bread to inch cubes 1 cup Chicken Stock as needed-see Notes Herb and Spice Blend 1 tablespoon Creole seasoning 1 teaspoon Kosher salt 1 teaspoon ground black pepper 1 tablespoon sage Here's What You Do Prepare the poultry and stock Cut the onion in half through the ends, chop celery pinto 2 or 3-inch pieces, slice the garlic head in half crossway

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