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!
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