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I made oyster dressing for the first time
Posted on 11/16/16 at 9:38 am
Posted on 11/16/16 at 9:38 am
It's something I've always loved but have never made it until last night. It's very easy and I'll surely be making it again. Here are the ingredients clockwise from the top. Stale french bread, oysters, garlic, hot pork sausage, Italian bread crumbs, green onions, Italian parsley,and thyme. Not shown are the hot sauce, salt and pepper...
I rendered the hot pork sausage and drained the fat. I then softened the onions, bay leaf and garlic, then added the green onions and parsley for about a minute. In went the chopped oysters and cooked sausage on low heat for 15 minutes. I tore off pieces of the french bread and soaked them in the reserved oyster liquor and added it to the mix. Then the bread crumbs, hot sauce, thyme, salt and pepper were added and cooked just a bit longer. I let this cool and this is what it looks like...
This will be put into a casserole dish and baked about 30 minutes before serving for the win.
I rendered the hot pork sausage and drained the fat. I then softened the onions, bay leaf and garlic, then added the green onions and parsley for about a minute. In went the chopped oysters and cooked sausage on low heat for 15 minutes. I tore off pieces of the french bread and soaked them in the reserved oyster liquor and added it to the mix. Then the bread crumbs, hot sauce, thyme, salt and pepper were added and cooked just a bit longer. I let this cool and this is what it looks like...
This will be put into a casserole dish and baked about 30 minutes before serving for the win.
8
Posted on 11/16/16 at 9:52 am to Degas
Talk about culinary coitus interruptus...
Posted on 11/16/16 at 9:54 am to Degas
Serious question, I've never eaten oyster dressing before... does the sausage not overpower the oyster flavor? Do the oysters still have a distinct presence?
Posted on 11/16/16 at 9:58 am to OTIS2
quote:
Talk about culinary coitus interruptus...
No shite Otis.
ETA I've always used John Besh's recipe and it's a hit during the holidays.
Posted on 11/16/16 at 10:03 am to OldHickory
quote:Everything works in harmony, including the sausage. The texture of the oysters are still present as well. A friend suggested that I used a stick blender for the oysters, but I simply rough chopped them on a cutting board because I wanted larger pieces. If you've never had it, try it.
Serious question, I've never eaten oyster dressing before... does the sausage not overpower the oyster flavor? Do the oysters still have a distinct presence?
Posted on 11/16/16 at 10:25 am to OTIS2
It's either him or someone else that always does this with their process threads. Such a tease
Posted on 11/16/16 at 10:38 am to Degas
copying and pasting. I'm going to try this.
Posted on 11/16/16 at 10:42 am to Degas
No pic of the finished product? It all turned out good?
Posted on 11/16/16 at 11:48 am to Degas
When are you serving it? Is dinner casual or dressy?
Posted on 11/16/16 at 11:56 am to Degas
May I try some?
Posted on 11/16/16 at 12:02 pm to Degas
Love oyster dressing, looking forward to it next week
Posted on 11/16/16 at 12:30 pm to Degas
youd lave a legit shot to knock off gris gris if youd stop teasing with these threads
Posted on 11/16/16 at 12:41 pm to Carson123987
quote:
youd lave a legit shot to knock off gris gris if youd stop teasing with these threads
Nah....I'm not much on posting step by step prep pics. There are others in front of me!
Posted on 11/16/16 at 2:29 pm to Degas
I came here to look for tips on oyster dressing, and as usual, this board delivers.
It's not something I've made before and I volunteered to make it for Thanksgiving. I found a bunch of different recipes with sausage, bacon and ground beef.
Does anyone have strong opinions either way? I saw a suggestion for John Besh's recipe - he uses slab bacon.
It's not something I've made before and I volunteered to make it for Thanksgiving. I found a bunch of different recipes with sausage, bacon and ground beef.
Does anyone have strong opinions either way? I saw a suggestion for John Besh's recipe - he uses slab bacon.
Posted on 11/16/16 at 3:42 pm to SUB
quote:Nope. It's for the Saints game tomorrow.
No pic of the finished product?
Posted on 11/16/16 at 4:41 pm to Degas
Better eat all in a hurry. Might spoil
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