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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Creole oyster dressing, great with any type of fowl. Probably would work with pork. Go for it and get a Tur-duc-kin. Ingredients:
nine cups stale bread broken into small pieces (frenck bread works great). |
unsalted butter (or margarine) to saute seasonings. |
three cups diced onions. |
one bunch green onions. |
two and 1/2 cups diced celery. |
four bay leaves. |
one and 1/2 cups green bell pepper (chopped). |
three cloves garlic, finely chopped. |
one half bunch parsley (chopped). |
four and 1/2 to six dozen drained oysters (chopped). reserve liquid. |
salt (to taste). |
black pepper (to taste). |
paprika (to taste). |
thyme (to taste). |
oregano (to taste). |
Directions:
1. Moisten bread with as much oyster liquid as needed.
2. Melt butter in a heavy skillet.
3. Saute onions, green onions, celery, bell peppers and bay leaves until tender.
4. Add garlic and parsley and simmer until parsley is wilted.
5. Add chopped, drained oysters and siller until edges of oysters curl (about 10 minutes).
6. Remove bay leaves and discard.
7. Add moistened bread to the seasoned oyster mixture and mix lightly (do not press or pack down).
8. Add salt, pepper, paprika, tyme and oregano.
9. It too dry, gradually add more oyster liquid or milk to the mixture.
10. Bake for 10 minutes (350 F).
11. Dressing is moist enough when mixture follows spoon as you mix.
12. Turn into a casserole dish and serve.
13. To reheat dressing the following day, put required amount of milk and butter into a pan, heat, add cold dressing, gently work dressing apaet and heat thoroughly.
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