Traditional New Orleans Oyster Dressing Recipes

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NOT YA MAMA'S OYSTER DRESSING



Not Ya Mama's Oyster Dressing image

Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. During this time I was pregnant with my son and I craved oysters any way but raw. My husband made this for me at least twice a week (35-year-old son came into this world loving oysters). Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version.

Provided by Bobbie Clay Byrd

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 45m

Yield 6

Number Of Ingredients 12

½ cup butter
1 large onion, chopped
2 cloves garlic, chopped, or more to taste
1 ½ tablespoons dried parsley
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper, or to taste
1 quart fresh shucked oysters, drained and liquid reserved
1 cup Italian seasoned dry bread crumbs
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
  • Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
  • Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 27.1 g, Cholesterol 181.3 mg, Fat 24.7 g, Fiber 1.7 g, Protein 24.1 g, SaturatedFat 13.1 g, Sodium 1494 mg, Sugar 2.3 g

TRADITIONAL NEW ORLEANS OYSTER DRESSING



Traditional New Orleans Oyster Dressing image

Got this recipe from the New Orleans Farmer's Market.....this is traditional New Orleans fare! ENJOY!

Provided by Sherrybeth

Categories     Cajun

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 cup butter
1 egg, lightly beaten
1/2 cup smoked sausage, finely chopped
2 cups onions, finely chopped
2/3 cup celery, finely chopped
1/2 cup bell pepper, finely chopped
6 garlic cloves, minced
1/2 cup green onion top, finely sliced
1/4 cup parsley, finely chopped
4 cups fresh bread, chunks
1 cup buttered cracker crumb
6 dozen chopped oysters, plus liquid
1 teaspoon poultry seasoning
1 teaspoon basil
1 teaspoon seafood seasoning
1 teaspoon black pepper
1 1/2 teaspoons salt
1 cup turkey pan dripping

Steps:

  • In a LARGE black cast iron Dutch oven, melt the butter over medium heat and saute' the smoked sausage, onions, celery, bell pepper, garlic, and green onion tops until all of them are tender.
  • The one thing you want to remember is to keep the butter hot, but don't let it burn (and don't let the garlic burn either or it will turn bitter).
  • I also suggest that you keep stirring the mixture to cook it uniformly.
  • Next, stir in the parsley.
  • Then gradually stir in the chopped oysters, the oyster liquor, and the turkey pan drippings. Notice I said to gradually stir. The reason for this is that you do not want to reduce the heat, lowering the cooking temperature will cause excessive water to be released from the oysters and you'll have to add too much bread to the finished dish.
  • Now cook the oysters gently over medium high heat for about 4 minutes, stirring all the while.
  • And when all the ingredients are well mixed, drop in the poultry seasoning, basil, thyme, seafood seasoning, black pepper and salt. About the salt; taste your raw oysters to see if they are naturally salty before adding the prescribed amount.
  • You may have to reduce additional salt if nature has provided her own.
  • At this point, cover the pot, lower the heat, and simmer the mixture for about 5 minutes to allow time for the flavors to marry.
  • This is one of the secrets to making a really good oyster dressing. Don't rush or skip this step!
  • After the simmering process is done, remove the pot from the fire and begin adding the bread chunks a few at a time.
  • Note that you do not have to add all four cups.
  • If you want your dressing moist, stop adding bread when you get to the texture you desire.
  • If you want a drier stuffing, add all four cups, even a little more if your taste and needs dictate.
  • Now taste the dressing again and make your final seasoning adjustments.
  • The objective is to get the bread to absorb all the pan liquor, thereby binding everything together.
  • When, in your estimation, the dressing is ready (it shouldn't be soupy, but it shouldn't be dry either), allow it to cool slightly. Then rapidly stir in the raw egg to tie everything together and cover it for a few minutes to let it set up.
  • This is where the richness comes in and it's how the final blending brings out full flavor.
  • Oh, and if by chance you've miscalculated and made the mixture a bit too dry, just pour in a little extra turkey drippings.
  • The only thing left to do is to transfer the dressing right from the Dutch oven to a buttered casserole dish, generously sprinkle the top with the buttered cracker crumbs, drizzle on a little extra melted butter, and bake it for about 25 minutes uncovered in a 375°F oven.
  • Fresh bread chunks are better than dried crumbs in your oyster dressing because they tend to cook up fluffy rather than pasty. So to make fresh bread chunks, just take fresh sliced bread or French bread and pull apart small bite-side pieces.
  • To make your buttered cracker crumb topping, simply drop regular saltine crackers into the processor and, while the blades are spinning, pour in a couple of tablespoons of melted butter.

Nutrition Facts : Calories 805.5, Fat 31.2, SaturatedFat 13.3, Cholesterol 375.9, Sodium 1516.7, Carbohydrate 65.5, Fiber 2.7, Sugar 4.2, Protein 62.6

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