Here's the oyster dressing as served at Deanie's Seafood, near West End. I'll see if I can't dig up my mama's recipe too.
Melt the butter over medium heat. Sauté the onions, celery, green onions and garlic until tender, stirring frequently. Gradually add the chopped oysters. Cook about 4 minutes, constantly stirring. Add the parsley; stir. Lower the heat and simmer for 5 minutes. Add the cheese and pepper; stir. Remove from the heat and begin stirring in the bread crumbs a little at a time. Add the pecans and oyster liquor and stir. Cover and let stand for 3-5 minutes. Salt to taste.
- 4 ounces butter
- 2 cups onions, finely chopped
- 1 cup celery, finely chopped
- 1 cup green onions, thinly sliced
- 1-1/2 tablespoons garlic, minced
- 4 dozen oysters, chopped
- 1/2 cup parsley, finely chopped
- 1 teaspoon freshly ground black pepper
- 1/2 cup Peccorino Romano cheese, grated
- 3 cups coarse unseasoned bread crumbs
- 1-1/2 cups oyster liquor
- 1/2 cup pecans, chopped
The dressing can be stuffed into the fowl of your choice, or it can be served as a side dish with seafood. To serve as a casserole, spoon the dressing into a buttered casserole dish, sprinkle the top with unseasoned bread crumbs, dot with butter and bake at 350°F for 20 minutes. Yield: 2 quarts, about 8 servings.
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Chuck Taggart (e-mail chuck)