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Baked Oyster Dressing Print Email


2 teaspoons unsalted butter
1 pint shucked oysters and their liquor
2 tablespoons vegetable oil
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1 1/2 teaspoons salt
1/2 teaspoon cayenne
3 bay leaves
1 tablespoon minced garlic
1/4 cup finely chopped parsley
1 cup water
1/4 cup chopped green onions
4 cups 1-inch cubes French bread or homemade-style white bread
1/3 cup freshly grated Parmesan

Preheat oven to 375 degrees F. Butter a 9 by 11-inch baking pan with the butter and set aside.

Drain the oysters, reserving the oyster liquor. Set aside.

Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne and saute for 5 minutes, or until soft. Add the bay leaves, garlic, and parsley, and saute for 1 minute. Add the water and cook for 2 to 3 minutes, stirring constantly. Add the green onions, oyster liquor, and the bread cubes. Stir to mix well, and remove from the heat.

In a large mixing bowl, combine the bread and vegetable mixture with the oysters and cheese. Stir with a wooden spoon to mix thoroughly. Pour the mixture into the prepared baking pan and bake for 1 hour, or until bubbly and golden brown.

Remove the bay leaves before serving. Yield: 4 to 6 servings (about 5 cups) - Emeril Lagasse and Marcelle Bienvenu
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