I write my recipes so my girls can follow them so don’t mind the details. ~~Anna
OYSTER DRESSING (adapted from Cajun Cuisine)
This side dish is best prepared 2-3 days ahead and reheated the day you serve it. Recipe can be doubled but be sure to use 12 qt. stockpot instead. If doubling recipe, 11 cup processor can only chop 2 pints of oysters at a time.
3-4 cups frozen, chopped onion
1 cup frozen, chopped bell pepper
1 cup chopped celery (about 2-3 ribs)
1 cup chopped green onions (about 1 bunch)
2 pints fresh oysters, coarsely chopped
1 tsp salt
½ tsp cayenne pepper
2 Tbsp dried parsley (or 4 Tbsp fresh)
8 cups dried cubed bread crumbs (or a loaf of French bread, chopped up)
1 stick of real butter and ½ cup canola oil
Get medium sized metal bowl out for veggies. Chop and measure all onions, celery, and bell pepper and place in colander over a metal bowl to thaw. Set aside. (I use the processor for all the chopping.)
Coarsely chop oysters in food processor. (11 cup processor can chop up to 2 pints at one time.) Set processor bowl aside. Stir into oysters: salt, cayenne pepper and parsley.
Melt butter and oil together on high heat in 8 qt. stockpot. When pot is hot, throw in chopped veggies and saute until onions are slightly transparent.
Add oysters with spices to pot and simmer about 15 minutes, stirring occasionally. (Set timer.) After oysters are cooked, turn heat way down or to OFF position. Gradually add bread pieces, stirring as it goes into the pot. Be careful to not dry the mixture out. You may need to remove the pot from the hot burner at this point.
Serve this as a side dish with turkey or ham.