Baked Oyster Dressing
Recipe courtesy Emeril Lagasse, originally appearing in Louisiana Real & Rustic, by Emeril Lagasse and Marcelle Bienvenue, William Morrow & Company, Inc., 1996
Yield: 4 – 6 servings (abou 5 cups)
2 teaspoons unsalted butter
1 pint shucked oysters and their liquor
2 tablespoons vegetable oil
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1 ½ teaspoons salt
1 teaspoon Essence
3 bay leaves
1 tablespoon minced garlic
¼ cup finely chopped parsley
1 cup water
¼ cup chopped green onions
4 cups 1-inch cubes French bread or homemade-style white bread
1/3 cup freshly grated Parmesan cheese
- Preheat the oven to 375 degrees F.
- Butter a 9 x 11-inch baking dish with
the butter and set aside.
- Drain the oysters, reserving the oyster liquor. Set aside.
- Heat the oil in a skillet over medium-high heat.
- Add the onions, bell peppers,
celery, salt, Essence and cayenne, and sauté for 5 minutes or until soft.
the bay leaves, garlic and parsley, and sauté 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 30 to 40 minutes, or until bubbly and golden brown.
- Remove the bay leaves before serving.