millie's oyster dressing

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By Donna Graffagnino
from Bayou Country, LA

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!

serves 10-12
prep time 45 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients For millie's oyster dressing

  • 3 lg
    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 lg
    bell peppers, chopped
  • 5 lg
    onions, chopped
  • 5 stalk
    celery, chopped
  • 1 1/2 c
    butter
  • 1 tsp
    thyme
  • 3 c
    broken pecans
  • salt, black pepper, cayenne to taste
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How To Make millie's oyster dressing

  • 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.
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