Oyster Dressing
2 sticks butter
4 sprigs parsley, finely chopped
1 rib celery, finely chopped
1/4 cup green pepper, finely chopped
1 tsp. Thyme
1 large onion, finely chopped
2 tsp. Hot sauce
Salt and pepper
1 ½ dozen oysters, liquor reserved
1 loaves French bread
3 eggs
1 tsp. Garlic, finely chopped
Preheat oven to 350. Melt butter in skillet with parsley, celery, green pepper, thyme, onion, salt and pepper; saute 10 to 15 minutes, till soft. Add oysters and saute an additional 10 to 50 minutes. While oysters saute, in a mixing bowl moisten bread with reserved oyster liquor (add water or stock if necessary), it should be wet, but not soggy, and then mash it with your hands. Season with salt, pepper and hot sauce.
Place in a baking pan and bake for 1 hour at 350. Stir after the first half hour of cooking. Remove from oven and place in refrigerator and cool.
Stuff seafood, vegetables and just about anything else with this.
2 sticks butter
4 sprigs parsley, finely chopped
1 rib celery, finely chopped
1/4 cup green pepper, finely chopped
1 tsp. Thyme
1 large onion, finely chopped
2 tsp. Hot sauce
Salt and pepper
1 ½ dozen oysters, liquor reserved
1 loaves French bread
3 eggs
1 tsp. Garlic, finely chopped
Preheat oven to 350. Melt butter in skillet with parsley, celery, green pepper, thyme, onion, salt and pepper; saute 10 to 15 minutes, till soft. Add oysters and saute an additional 10 to 50 minutes. While oysters saute, in a mixing bowl moisten bread with reserved oyster liquor (add water or stock if necessary), it should be wet, but not soggy, and then mash it with your hands. Season with salt, pepper and hot sauce.
Place in a baking pan and bake for 1 hour at 350. Stir after the first half hour of cooking. Remove from oven and place in refrigerator and cool.
Stuff seafood, vegetables and just about anything else with this.
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