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Baked Oyster Dressing

By 7:40 AM , , ,


I'm not a big fan of oysters. The only way I can eat them is if they are small and fried. And even then sometimes I just can't stomach them. But, Hubby and Mama and Dad love them. To say the least. So in addition to the Apple & Onion Stuffin Muffins that I do every year, I wanted to try my hand at Oyster Dressing as a surprise for them.

I found this recipe on Martha Stewart's recipe, but it is actually an Emeril Lagasse (he appeared on the "Martha Stewart Show" in November of 2007) recipe from his book, Louisiana Real and Rustic.

According to my mama, it was not only the best oyster dressing she has ever had, but the best thing I have ever made. Hubby loved it too!

Baked Oyster Dressing

2 teaspoons unsalted butter

2 cups shucked oysters, including their liquor
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 teaspoons coarse salt
1 teaspoon Emeril's Original Essence
1/4 teaspoon cayenne
3 bay leaves
1 tablespoon very finely chopped garlic
1/4 cup finely chopped flat-leaf parsley
1/4 cup chopped scallions
4 cups 1-inch cubes French bread
1/3 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Butter a 9-by-11-inch baking dish and set aside.


Drain oysters, reserving liquor; set aside.

Heat oil in a large skillet over medium-high heat. Add onions, bell peppers, celery, salt, Emeril's Essence, and cayenne; cook, stirring, until soft, about 5 minutes. Add bay leaves, garlic, and parsley; cook, stirring, for 1 minute. Add 1 cup water and cook, stirring constantly, 2 to 3 minutes. Remove from heat.

In a large bowl, combine vegetable mixture with oysters and their liquor, scallions, bread, and cheese. Stir until well combined. Pour mixture into prepared baking dish and bake until golden brown and bubbly, 30 to 40 minutes. Remove bay leaves before serving.

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