Baked Oyster Dressing
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Saturday, 25 June 2011 00:03
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MISSY One of the best we have ever served! 2 tsp unsalted butter 1 pint oysters & liquor (check for shells) 2 TBS vegetable oil 2 cups chopped yellow onion 1 cup chopped bell pepper 1 cup chopped celery 1 tsp salt ¼-1/2...

One of the best we have ever served!

  • 2 tsp unsalted butter
  • 1 pint oysters & liquor (check for shells)
  • 2 TBS vegetable oil
  • 2 cups chopped yellow onion
  • 1 cup chopped bell pepper
  • 1 cup chopped celery
  • 1 tsp salt
  • ¼-1/2 tsp cayenne pepper
  • 3 whole bay leaves
  • 1 TBS minced garlic
  • ¼ cup chopped parsley
  • 1 cup chicken stock
  • ¼ cup chopped green onions
  • 4 cups 1-inch cubes of French bread that has been lightly toasted
  • 1/3 cup freshly grated Parmesan cheese
  1. Preheat oven to 375°, lightly spray non-stick coating into casserole
  2. Drain oysters, reserve liquor
  3. Saute’ onion, bell pepper, celery, salt & cayenne in vegetable oil over medium high heat until thoroughly wilted—about 5 minutes
  4. Add bay leaves, garlic, parsley & saute’ additional 1 minute
  5. Add stock and continue cooking for 2-3 minutes stirring constantly
  6. Fold in green onions, oyster liquor, and bread cubes; remove from heat
  7. In large bowl combine above with oysters and cheese; mix well
  8. Pour into greased casserole
  9. Bake 1 hour at 375° until bubbly and golden brown

Serves 4-6

If casserole is filled near top, it’s best that you place dish on a foil or metal tray to avoid unnecessary clean up

 

Last Updated on Wednesday, 06 July 2011 02:34