Millie's Oyster Dressing

Donna Graffagnino

By
@StillWild

This is as close as we can come to my late mother-in-laws' Oyster Dressing recipe. It's not exact but no one had it written down so we've had to guess and improvise. It's almost dead on and it is delicious!


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Rating:

Comments:

Serves:

10-12

Prep:

45 Min

Cook:

1 Hr 45 Min

Method:

Stove Top

Ingredients

3 large
loaves stale french bread, cubed
1 gal
fresh oysters, liquor reserved
3 lb
breakfast sausage (hot or mild)
2 bunch
parsley, trimmed and chopped
3 bunch
green onions, sliced thin
3 large
bell peppers, chopped
5 large
onions, chopped
5 stalk(s)
celery, chopped
1 1/2 c
butter
1 tsp
thyme
3 c
broken pecans
salt, black pepper, cayenne to taste

Directions Step-By-Step

1
Allow bread cubes to dry out overnight, or dry them on a baking sheet at 200* F for 25 minutes, if desired.
2
Drain the oysters, reserving the liquor and discard any shells.

Cut large oysters into halves, or chop oysters if desired and store in refrigerator until ready to use.
3
Strain the liquor through a paper towel into a large bowl and add bread cubes. Soak thoroughly.
4
In cast iron dutch oven over medium heat, brown sausage then transfer sausage to a bowl, leaving drippings in the pot.
5
To the sausage drippings add 1 stick butter and reduce heat to lowest setting. Saute onions, celery, parsley, green onions and bell peppers slowly for at least 30 minutes stirring frequently to prevent burning.
6
Combine the sauteed vegetables, soaked bread cubes, remaining stick of butter, oysters, thyme, pecans, salt and pepper in a bowl and mix well.
7
Spoon the dressing into a baking dish. Bake at 350 until brown and bubbly.

Note: Recipe may be cut in half.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tags: For Kids, Heirloom