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Baked Oyster Dressing
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- #79995
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
2 teaspoons unsalted butter
1 pint shucked oyster and their liquor
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
1 1/2 teaspoon salt
1/2 teaspoon cayenne pepper
3 bay leaves
1 tablespoon minced garlic
1/4 cup finely chopped parsley
1 cup water
1/4 cup chopped green onions
4 cups (1" cubes ) French bread or homemade-style white bread
1/3 cup freshly grated Parmesan cheese
directions
Heat oven to 375 degrees F. Butter a 9x11" baking pan with the butter and set aside.
Drain the oyster, reserving the oyster liquor. Set aside.
Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne and saute for 5 minutes, or until soft. Add the bay leaves, garlic, and parsley, and saute for 1 minute. Add the water and cook for 2-3 minutes, stirring constantly. Add the green onions, oyster liquor, and the bread cubes. Stir to mix well, and remove from the heat.
In a large mixing bowl, combine the bread and vegetable mixture with the oysters and cheese. Stir with a wooden spoon to mix thoroughly. Pour the mixture into the prepared baking pan and bake for 1 hour, or until bubbly and golden brown. Remove the bay leaves before serving.
added by
wingedidget
nutrition data
181 calories, 8 grams fat, 19 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
November 22, 2013
I really like fried oysters, but I don't care for the texture of oyster any other way. Just wanted to ask if anyone had ever used fried oysters in a dressing or stuffing. I think I would try your recipe with fried oysters, it looks good.
December 15, 2011
Oyster Dressing A Delicious Surprise! I used this recipe for a sit down meal at a Christmas dinner for my office staff. It went over really well as it got a whole group rave! I did make a few adustments beings from South Louisiana I added some cajun seasoning and doubled everything for a larger crowd. It was really good and a nice change from the ordinary rice dressing. Enjoy!
November 28, 2008
Excellent recipe; a great accompaniment to other strongly flavored items since there are no heavy herbal elements. Oyster flavor is accented by the aromatics, but not overpowered. I used homemade chicken stock (and some of the fat) instead of water, and found I needed more liquid than called for to reach a consistency I liked.