Baked Oyster Dressing from Emeril Lagasse
Delicious flavors of New Orleans in this Baked Oyster Dressing from Emeril Lagasse. It's southern to its core and has all the seasoning required to make it the best dressing for Thanksgiving.
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Ingredients
- 2 Dozen Fresh Oysters shucked, with liquor
- 2 Tablespoons Olive Oil
- 2 Cups Yellow Onions chopped
- 1 Cup Green Bell Peppers chopped
- 1 Cup Celery chopped
- ½ teaspoon Cayenne Pepper
- 1-½ teaspoons Salt
- 3 Each Bay Leaves
- 1 Tablespoon Garlic chopped
- ¼ Cup Fresh Parsley chopped
- 1 Cup Water
- ¼ Cup Green Onions
- 4 Cups Stale Bread cubed
- ⅓ Cup Grated Parmesan
Instructions
- Preheat the oven to 375°F.
- Drain oysters, reserving 1 cup of the liquor. Set aside.2 Dozen Fresh Oysters
- In a large 12" Skillet add the olive oil and heat over medium-high heat.2 Tablespoons Olive Oil
- Add the onions, bell pepper and celery and the salt and cayenne pepper and saute until translucent and soft.2 Cups Yellow Onions, 1 Cup Green Bell Peppers, 1 Cup Celery, ½ teaspoon Cayenne Pepper, 1-½ teaspoons Salt
- Add the bay leaves, garlic and chopped parsley and stir to combine, allow to cook another few minutes then add the water. Stir and cook again about 5 minutes, stirring.3 Each Bay Leaves, 1 Tablespoon Garlic, ¼ Cup Fresh Parsley, 1 Cup Water
- Add the green onions, bread and the oyster liquor. Stir and remove from the heat.¼ Cup Green Onions, 4 Cups Stale Bread
- Decant this bread mixture to a large mixing bowl then add the oysters and the parmesan cheese. Stir well.⅓ Cup Grated Parmesan
- Grease a large casserole dish (9x13) with butter and add the oyster dressing to this.
- Bake in the oven for about 1 hour, until bubbling and golden brown.
- Take out of the oven, remove the bay leaves and serve.
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Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 30g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 1070mg | Fiber: 3g | Sugar: 7g
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