Oyster Dressing
Everyone living down the bayou knows that oysters taste best in months ending in “r”. One way to enjoy oysters is in an oyster dressing for Thanksgiving (November) and Christmas (December).
Ingredients
4 pints fresh oysters, drained and coarsely chopped, reserve the liquid
1 stick of butter
The Trinity: 3 medium bell peppers chopped
3 stalks of celery finely diced
2 medium onions chopped
1 bunch green onions (scallions)
1/4 cup minced garlic
2 loaves of French bread, crumbled
4 ounces Parmesan Cheese
2 cups plain bread crumbs
fresh parsley chopped
1 tbsp cayenne pepper
2 tbsp white pepper
Salt to taste
Sauté the vegetables in butter until soft. Add the oysters and continue sautéing for 4-5 minutes. Add the reserved oyster liquid. Add the crumbled bread, cayenne pepper, and white pepper. Mix well. If the dressing seems too wet and soggy (remember it will be baked), add the plain breadcrumbs as needed. Spread the mixture into a 13x9-baking pan and add cheese. Bake for 15-20 minutes at 350 degrees.