OYSTER DRESSING

Voivedich Family Oyster Dressing recipe

Serves about 10 to 12

1 loaf New Orleans-style French bread, stale, cut into cubes

2 pints large Louisiana oysters plus reserved liquor

1 cup small diced celery

1/2 cup green onion, sliced and chopped fine

1/4 cup finely minced parsley

1/2 cup butter (1 stick)

2 eggs, beaten

8-12 ounces chicken stock, low sodium, as needed

Salt, if needed

White pepper, to taste

Sprinkle bread crumbs on top, if desired

Place stale bread cubes in a food processor and pulse lightly once or twice to break up bread, but retain bite-size pieces. Place bread in large mixing bowl.

Pour whole oysters and liquid into large skillet over medium-high heat. Cook until oysters are just slightly curled. Immediately spoon oysters in bowl with bread and lightly toss. Reserve liquid.

Return skillet to heat and melt butter. Saute celery until just translucent. Add green onions and parsley and cook for another minute. Add seasoning to bread and oysters.

Gently add beaten eggs and stir until just mixed.

Check for moistness and add oyster liquid as needed. Then, add stock to moisten as needed. The amount of stock will vary depending on how much oyster liquid is available. Breading should be soaked through and wet with no dry spots.

Place dressing in buttered casserole dish.  And cover lightly with foil. Sprinkle bread crumbs on top, if desired.

Bake in a 350-degree oven until light and bubbling, about 1 hour and 15 minutes to 1-1/2 hours. Check at 1 hour to ensure it does not over-bake. For final 5 or 10 minutes, remove foil and brown top of dressing.

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