Oyster Dressing – Salathe

Posted by DmentD | Recipes | Monday 28 November 2011 11:23 am

1 large yellow onion (minced)
3 – 4 stalks celery (minced)
6 – 8 cloves garlic (minced or left whole)
½ C fresh parsley (chopped) (reserve some whole for garnish)
4 OZ unsalted butter
4 bay leaves
2 LB 80/20 ground beef
2/3 LB ground pork sausage
14 OZ Pepperidge Farms seasoned stuffing breadcrumbs
8 – 10 oysters packed in at least 8 OZ oyster water (retain the oyster water)
1 QT vegetable stock
salt and pepper to taste

Temperature 275

Bring the stock and bay leaves to a simmer in a small pot.

Chop the oysters finely (a food processor works well for this) and sauté until cooked through and set aside. Brown off the beef and pork and set aside. In the same pot sweat the onions, celery, garlic and chopped parsley in the butter and deglaze the bottom of the pan as you do. Once the onions are translucent, add the oysters, meat, breadcrumbs and oyster water and combine well. Add hot stock and combine until moist, but not wet. You may not use the entire quart.

Transfer to a 9×13″ casserole dish and bake uncovered for 30 minutes or until top is slightly crispy. If the dressing is too wet after 30 minutes, stir and bake more moisture off at upwards of 350º. Garnish with parsley.

Serves 10.


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