- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Oyster Dressing Recipe
Posted on 11/11/19 at 5:20 pm
Posted on 11/11/19 at 5:20 pm
Y'all have any favorite oyster dressing recipes? One of my favorite holiday foods and looking to cook it this year rather than getting from Rouses.
Posted on 11/11/19 at 5:32 pm to RougeDawg
You talking oyster/rice dressing or oyster/bread dressing?
We always have oyster and rice dressing but notice oyster and bread (cornbread or french) is more common as to recipes posted
We always have oyster and rice dressing but notice oyster and bread (cornbread or french) is more common as to recipes posted
Posted on 11/11/19 at 5:38 pm to RougeDawg
2 Tbs. butter
20 sprigs flat-leaf parsley, leaves only, chopped
1 bunch green onions, tender green parts only, finely sliced
3 ribs celery, chopped
1 1/4 cups chopped yellow onions
1/2 ripe red bell pepper, chopped
4 large cloves garlic, chopped
5 dozen oysters, coarsely chopped
All the oyster water from above, up to 1 1/2 cups
1 loaf stale poor boy bread, cut into 3/4-inch cubes, small pieces and crumbs reserved
1 tsp. dried oregano
1/2 tsp. sage
1/2 tsp. tarragon
Generous pinch filé powder
1/2 tsp. salt
1/4 tsp. white pepper
1 cup chicken stock
1 Tbs. Louisiana hot sauce
2 tsp. lemon juice
1. Heat the butter in a large saucepan over medium heat until it bubbles. Add the parsley, green onions, celery, yellow onions, bell pepper and garlic. Cook the vegetables until the onions become translucent and the celery is no longer crunchy. Lower the heat to medium-low.
2. Put the poor boy bread cubes and all the crumbs into a large bowl. Sprinkle the oregano, sage, tarragon, filé, salt and pepper over the bread. Shake the bowl up and down a bit to make the cubes rise to the top. Put the cubes into the saucepan. Reserve the crumbs and small pieces.
3. Mix the oyster water, chicken stock, hot sauce and lemon juice. Add to the saucepan, wetting down the bread cubes. Stir the pan contents with a kitchen fork until the contents are equally moist throughout.
4. Add the oysters to the pan contents. Stir with a kitchen spoon only until distributed throughout. The less you stir, the better.
5. Stick a table knife into the pan mixture and move it sideways a couple of inches. If the resulting trench doesn’t close most of the way in five seconds, stir in enough water so that it does. Simmer for three or four minutes. Taste the dressing and add salt, pepper, or hot sauce as needed.
6. Preheat the oven to 350 degrees. Spoon the dressing into a large casserole dish. Even off the top surface, but don’t press it down to force out all the air gaps. The mixture should be fairly loose.
7. Sprinkle the reserved bread crumbs over the top of the stuffing. Bake for 30-40 minutes at 350 degrees, until the top is toasty and the center part of the stuffing is steaming hot. Keep it warm throughout dinner.
Serves 12-18.
20 sprigs flat-leaf parsley, leaves only, chopped
1 bunch green onions, tender green parts only, finely sliced
3 ribs celery, chopped
1 1/4 cups chopped yellow onions
1/2 ripe red bell pepper, chopped
4 large cloves garlic, chopped
5 dozen oysters, coarsely chopped
All the oyster water from above, up to 1 1/2 cups
1 loaf stale poor boy bread, cut into 3/4-inch cubes, small pieces and crumbs reserved
1 tsp. dried oregano
1/2 tsp. sage
1/2 tsp. tarragon
Generous pinch filé powder
1/2 tsp. salt
1/4 tsp. white pepper
1 cup chicken stock
1 Tbs. Louisiana hot sauce
2 tsp. lemon juice
1. Heat the butter in a large saucepan over medium heat until it bubbles. Add the parsley, green onions, celery, yellow onions, bell pepper and garlic. Cook the vegetables until the onions become translucent and the celery is no longer crunchy. Lower the heat to medium-low.
2. Put the poor boy bread cubes and all the crumbs into a large bowl. Sprinkle the oregano, sage, tarragon, filé, salt and pepper over the bread. Shake the bowl up and down a bit to make the cubes rise to the top. Put the cubes into the saucepan. Reserve the crumbs and small pieces.
3. Mix the oyster water, chicken stock, hot sauce and lemon juice. Add to the saucepan, wetting down the bread cubes. Stir the pan contents with a kitchen fork until the contents are equally moist throughout.
4. Add the oysters to the pan contents. Stir with a kitchen spoon only until distributed throughout. The less you stir, the better.
5. Stick a table knife into the pan mixture and move it sideways a couple of inches. If the resulting trench doesn’t close most of the way in five seconds, stir in enough water so that it does. Simmer for three or four minutes. Taste the dressing and add salt, pepper, or hot sauce as needed.
6. Preheat the oven to 350 degrees. Spoon the dressing into a large casserole dish. Even off the top surface, but don’t press it down to force out all the air gaps. The mixture should be fairly loose.
7. Sprinkle the reserved bread crumbs over the top of the stuffing. Bake for 30-40 minutes at 350 degrees, until the top is toasty and the center part of the stuffing is steaming hot. Keep it warm throughout dinner.
Serves 12-18.
Posted on 11/11/19 at 6:04 pm to Paul Allen
quote:
Serves 12-18.
For the life of me I don't think I'll ever understand people downvoting a detailed recipe like you posted. If the downvoter has a better recipe, post it.
I guess some folks just like to be constantly negative.
Now, let my downvotes commence.
Posted on 11/11/19 at 7:21 pm to Saskwatch
quote:
You talking oyster/rice dressing or oyster/bread dressing?
Oyster/bread. Don't think I've had an oyster/rice dressing.
Posted on 11/11/19 at 7:21 pm to Paul Allen
Thanks! Good detailed recipe.
Posted on 11/12/19 at 6:55 am to gumbo2176
Maybe they are responding to the 20 sprigs of parsley ingredient, which is the teeniest bit pretentious.
Popular
Back to top
Follow TigerDroppings for LSU Football News