Millie's Oyster Dressing

7
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!

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Millie's Oyster Dressing

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.

Printable Recipe Card

About Millie's Oyster Dressing

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




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