Oyster Dressing Recipe
I’m getting geared up for the rapidly approaching Thanksgiving holiday, so I decided to make a Roast Chicken stuffed with Oyster Dressing.
Oyster dressing is wonderfully flavorful, and is a perfect compliment to Roast Chicken or Turkey. This dressing will also compliment Quail, Duck, or even a thick cut Pork Chop with a pocket cut into it.
I used Duck Fat in this recipe along with butter, because quite frankly, it is the nectar of the Gods. If you can’t find Duck fat, you can render your own or just substitute more butter in this recipe. If you do have Duck fat, be sure to also brush it all over whichever bird you’re roasting, as I did, for crispy flavorful skin.
Oyster Dressing Recipe
3 Tbsp Unsalted Butter
3 Tbsp Duck Fat
1 Cup Onion, finely diced
3/4 Cup Celery, finely diced
2 Tbsp Garlic, minced
1/8 Cup Green Onions, sliced
1 Tbsp Fresh Sage, chopped
1 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Thyme leaves
1 tsp Fresh Rosemary, chopped
6 Cups French Bread, cubed
1 Dozen Oysters, shucked, drained, and chopped; liquor reserved
2-3 Cups Chicken Stock, hot
Kosher salt, black pepper and Cayenne to taste
Melt the butter and duck fat in a dutch oven over medium heat. Add the onions and celery, sweat until the onions are translucent. Add the garlic, green onions, sage, parlsey, thyme, and rosemary, cook for 2 minutes. Add the french bread, stir to coat. Add the Oyster liquor and 1 cup of the stock, stirring constantly, then add the stock in 1/2 cup intervals until you have a moist dressing. Stir in the Oysters, cook until they’re just cooked through. Season the dressing to taste with the salt, black pepper and Cayenne.
I stuffed about half of this into the chicken, and the other half I baked in a greased Cast Iron skillet.
Be sure and check out my ever growing Index of Creole & Cajun Recipes!
More Oyster Recipes at Nola Cuisine:
Angels on Horseback
Drago’s Style Charbroiled Oysters
Oysters Bienville
Oyster Omelette
Oysters on the half shell
This sound so delicious… it’s too bad the heathens that live in my house don’t like oysters. I think oyster dressing is the most flavorful and just thinking about it makes me look forward to Thanksgiving.
I may have to make it one day and just not say anything about the bivalves.
Comment by Tim — November 6, 2006 @ 10:48 pm
Hello, there!!! Long time no recipes.
Comment by Laurie — November 7, 2006 @ 2:16 pm
My family isn’t fond of Ersters either Tim, got to slip these little feasts of fancy in when we can. I’m all in favor of sneaking them in too, the flavor is so delicate that they will probably never know the difference.
Hi Laurie, between the little one and work, there hasn’t been much time for Nola Cuisine, I’m working on that now! More recipes to come.
Comment by Danno — November 7, 2006 @ 11:03 pm
Your recipes are always worth waiting for though.
Comment by neil — November 8, 2006 @ 10:38 pm
I think I’m in love.
(I’m growing lemon grass. From a cutting bought at the supermarket, no less. I wonder how that might go with oysters. I’m interested in finding out and will report back.)
Comment by Bill Farrell — November 12, 2006 @ 1:59 am
My local Kroger had turkey on sale at a great price, I haven’t had oyster stuffing since the day I fled New Orleans 2 days before Katrina, and I’m really looking forward to this as part of Wednesday night’s dinner.
Thank you!
Comment by Rick — January 23, 2007 @ 1:02 am
Lawdy Lawy, just how my momma made it, and I never got the recipe from her before she passed on…but i do remember her squooshing the french bread to make sure it all blended ….. Good cooking and Happy Thanksgiving to all!!!!
Comment by Lana Savarese — November 19, 2007 @ 5:56 pm
I am going to try this recipe this week and hope it stacks up against my mothers handed down recipe…it sounds very
similar to hers. Wish me luck!
Comment by Karen — November 20, 2007 @ 7:55 pm