Oyster dressing Recipe
By Published: November 1, 2013
- Yield: 8 Servings
Ingredients
- 1/4 cup vegetable oil
- 2 sweet onions peeled and chopped
- 4 cloves garlic minced
- 4 stalks celery chopped
- 2 red bell peppers seeded and chopped
- 2 green bell peppers seeded and chopped
- 1 16-ounce container fresh oysters drained and coarsly chopped
- 2/3 cup dry white wine
- 1/2 cup chicken stock
- 4 tablespoons unsalted butter
- 2 bay leaves
- 2 tablespoons thyme leaves fresh
- 2 teaspoons black pepper
- 1 teaspoon seasoned salt
- 1 teaspoon crushed red pepper
- 1 teaspoon hot sauce
- 1 9- to 10-inch pan cornbread cooked, cooled
- 2 eggs
- 1/2 cup parmesan cheese grated
Instructions
- Place the oil in a large skillet over medium heat. When hot, saute the onions, garlic, celery, red bell peppers and green bell peppers until tender, around 15 minutes. Stir in the oysters, wine, stock, butter, bay leaves, thyme, black pepper, salt, red pepper and hot sauce. Cook 3 minutes and remove from the heat. Let stand 10 minutes.
- Meanwhile, preheat the oven to 375 degrees. Lightly grease a 13-inch-by-9-inch baking dish and set aside. Crumble the cornbread into a large mixing bowl. Stir in the eggs and cheese.
- Remove and discard the bay leaves. Add the oyster mixture to the cornbread mixture. Blend well and evenly spread into the prepared baking dish. Bake 43 to 45 minutes or until lightly browned on top. Allow to stand 10 minutes before serving warm.
