Paul Prudhomme Oyster Stuffing Recipes

PAUL PRUDHOMME'S CORNBREAD DRESSING

Steps:

• In a large skillet melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat; sauté about 2 minutes, stirring occasionally. Add the Magic Seasoning Salt and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Magic Pepper Sauce; cook 5 minutes, stirring frequently. Turn off heat. Add the cornbread, milk and eggs, stirring well. Spoon dressing into a greased 13 x 9-inch baking pan. Bake at 350° until browned on top, about 35 to 40 minutes.

PAUL PRUDHOMME OYSTER STUFFING

Steps:

• Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve oysters and oyster water, refrigerate until ready to use. Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add 3/4 cup of the onions, 1/2 cup each of the celery and bell peppers. Sauté over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently. In a small bowl, combine the seasoning ingredients and mix well. When onions are browned, stir 2 teaspoons of the seasoning mix and the garlic into the skillet. Reduce heat to medium and continue cooking for 5 minutes, stirring occasionally. Add the remaining 3/4 cup onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley, and the bay leaves. Stir unti margarine is melted. Continue cooking about 10 minutes, stirring occasionally. Stir in the remaining seasoning mix and enough bread crumbs to make a moist but not runny dressing. Remove from heat. Stir in the drained oysters. Spoon dressing into an ungreased baking pan and bake at 350°F for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup each green onions and parsley.