Oyster Dressing

Oyster Dressing

from deepsouthdish.com
Side Dish, Seafood, Oyster, Dressing
60 min

A classic Deep South dressing, made with torn French bread, vegetables and fresh Gulf oysters with their liquor.

Ingredients

  • 1 poundloaf stale french bread, sliced then torn for about 16 cups
  • 16 fl-ozfresh, raw gulf oysters, strained but liquid reserved
  • 2 cupschicken stock or broth
  • 1 cupunsalted butter, melted
  • 3 cupschopped yellow onion
  • 2 cupschopped celery
  • 1 cupfinely chopped sweet bell pepper
  • 2green onions, chopped
  • 3 largegarlic cloves, minced
  • 1 tablespoondried parsley
  • ½ teaspoondried thyme
  • 1 teaspoonrubbed sage, or to taste, optional
  • 1 teaspoonkosher salt, or to taste
  • ¼ teaspooneach freshly cracked black pepper and cayenne pepper, or to taste
  • 4 largeeggs, beaten

Directions

  1. 1

    Preheat oven to 350 degrees F. Butter a 9 by 13 inch casserole dish; set aside.

  2. 2

    Add torn French bread to large bowl & pour strained oyster liquor over; toss with fork.

  3. 3

    Add chicken broth, mix and set aside to allow liquid to be soaked in.

  4. 4

    Meanwhile, melt butter in a large skillet and sauté veggies over medium high heat until tender, but not browned, about 6 to 8 minutes.

  5. 5

    Add seasonings and toss.

  6. 6

    Add soaked French bread and toss to warm through. Remove from heat.

  7. 7

    Chop larger oysters into bite sized pieces and add to dressing. Taste and adjust seasonings.

  8. 8

    Add egg, mix and transfer to prepared dish.

  9. 9

    Gently spread out but do not pack. Bake, uncovered, until bubbly and browned on top, about 40 to 45 minutes.