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To make the dressing: in a small, heavy-bottomed saucepan over medium-high heat, reduce the balsamic vinegar to 1/4 cup
No need to marinate or brine since they will be cooking slowly, but searing them will seal in the flavor
The second layer I think I made the same pattern pieces about 20 inches longer than called for, and simply gathered them upward at the seams
Back to Recipe Box Home Photo: Matthew Mead, The Associated Press Published Makes enough to stuff a 12-pound turkey Description Oyster dressing is a New Orleans Thanksgiving tradition
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A modest square neckline and back, paired with sweet cap sleeves, keep the look classic yet fresh
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