Oyster Dressing II

6 servings Prep: 20 m Cook: 40 m Total: 1 h Intermediate
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A classic Louisiana oyster dressing made with French bread, fresh oysters, and aromatic vegetables. Perfect alongside roasted turkey or as a holiday side dish that brings coastal flavors to your table.

Ingredients

6 servings
  • 5 tbsp minced onions
  • 1 1/2 cups chopped celery
  • 1/4 cup butter
  • 3 quarts French bread crumbs
  • 4 tsp chopped parsley
  • 2 eggs, slightly beaten
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 dozen oysters, chopped
  • 1 cup turkey stock
  • 1/2 cup ground, cooked gizzards

Step-by-Step Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium saucepan, sauté onion and celery in butter until tender, about 8 minutes.
  3. Moisten bread cubes in a small amount of water and then add parsley, salt, pepper, chopped oysters, stock and gizzard. Mix, add to the saucepan, and heat thoroughly, about 5-7 minutes.
  4. Remove from heat, add the eggs and mix well. Place in greased 1 1/2-quart casserole and bake for 30 minutes until golden brown on top.

Common Problems and Solutions

Q: Why is my dressing too dry?

A: Don't skip moistening the bread cubes with water, and make sure you're using the full cup of turkey stock. The oysters will also release moisture as they cook. If it still seems dry before baking, add a bit more stock.

Q: Can I use oyster liquor instead of water?

A: Absolutely! The oyster liquor (the liquid in the oyster container) adds even more flavor. You can use it to moisten the bread cubes or substitute some of the turkey stock with it.

Q: How do I know when it's done?

A: The dressing should be golden brown on top and set in the center. A knife inserted in the middle should come out clean, and the internal temperature should reach 165°F.

Tips and Techniques

Chop the oysters into bite-sized pieces rather than leaving them whole - this distributes the flavor throughout the dressing. If you don’t have turkey gizzards, you can substitute with chicken gizzards or omit them entirely, though they add a traditional depth of flavor.

Ingredient Substitutions

  • turkey stock: chicken stock or seafood stock
  • French bread: any day-old white bread or regular bread cubes
  • ground, cooked gizzards: chopped cooked chicken livers or omit
  • fresh oysters: canned oysters, drained

Equipment Needed

  • medium saucepan
  • 1 1/2-quart casserole dish
  • mixing bowl
  • knife and cutting board

Historical Context

Oyster dressing is a coastal Louisiana specialty that reflects the state’s abundance of fresh Gulf oysters. Unlike cornbread dressing found in other parts of the South, Louisiana cooks often use French bread, a nod to the region’s French heritage and the availability of excellent French bread from local bakeries.