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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
Thanksgiving Related Posts:
Turducken
Praline Sweet Potatoes
Turkey Bone Gumbo Recipe
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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.
Hello, there!!! Long time no recipes. 🙂
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.
Your recipes are always worth waiting for though.
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.)
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!
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!!!!
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!
Hi,
Where can you buy duck fat from? Also, how many truly hungry New Orleans men will this feed, LOL. If I had to feed a family of 20 how many batches would you suggest? Any help would be greatly appreciated. Have a great holiday season! Dee
Dear Dee,
If you have 20 hungry men (and like the loaves and fishes-as well as wimen an chil’ren) to feed, I suggest you put the money you would spend on them on a ticket to Saint Louis, leave a note that they should cook for themselves for a change, and come eat oyster dressing with me.
Duck Fat-buy a (even frozen) duck, boil it, and skim the fat off the top; or roast it, and save the fat.
Re multiplying this recipe: I would cut back the bread, double the oysters-a pint?-use a seafood (even fish) stock, but less; then multiply by 4 or 5. Recipes that are not clear on how many they feed should be banned!
will be thinking of you!
Will