OYSTER DRESSING

Oyster Dressing "Grand-Mère"

"Chef John Besh says, "This is the only dish worthy of both Thanksgiving

and Christmas dinner at our house." Why? Because it’s unbelievably

delicious - a bready dressing that’s spicy, crispy and nicely briny."

2 ounces slab bacon, cut into 1/4-inch dice

1 stick unsalted butter

1 celery rib, cut into 1/4-inch dice

1/2 green bell pepper, cut into 1/4-inch dice

1/2 small onion, finely diced

2 large garlic cloves, minced

2 tablespoons sweet paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 large baguettes (about 1 pound),

cut into 1/2-inch dice (12 cups)

4 dozen shucked oysters plus 1 cup oyster

liquor, oysters halved (2 cups)

2 scallions, minced

2 tablespoons chopped parsley

4 large eggs

1 teaspoon hot sauce

1 teaspoon kosher salt

Preheat the oven to 350 degrees F. Butter a 10-by-14-inch shallow baking dish. In a large skillet, cook the bacon over moderate heat until crisp, about

5 minutes. Add the butter and let melt, then add the celery, green pepper,

onion and minced garlic and cook until softened, about 8 minutes. Add the

paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally. 

Put the diced baguettes in a large bowl. Spoon the bacon mixture on top.

Add the oysters and their liquor along with the scallions and parsley. 

In a small bowl, beat the eggs with the hot sauce and salt. Pour the eggs

into the bowl and mix everything together. Scrape the dressing into the

prepared baking dish and bake in the upper third of the oven for about

45 minutes, until heated through and crisp on top. Serve hot.