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| Not Ya Mama's Oyster Dressing |
"Thirty-5 years ago, a set of buddies went to a little Italian eating place south of New Orleans. We all fell in love with their oyster dressing. We ate it so regularly the guys made a guess to look who could duplicate the recipe. After many tries, one among our buddies figured it out and won the wager. During this time I become pregnant with my son and I craved oysters any manner however raw. My husband made this for me at least twice every week (35-yr-antique son got here into this world loving oysters). Last yr I located the original eating place recipe in a New Orleans cookbook; our friend hit the nail on the top. This is his model."
Ingredients :
- half of cup butter
- 1 massive onion, chopped
- 2 cloves garlic, chopped, or greater to flavor
- 1 1/2 tablespoons dried parsley
- half of teaspoon dried oregano
- half teaspoon dried thyme
- 1 teaspoon salt
- 1/four teaspoon black pepper
- 1/four teaspoon cayenne pepper, or to flavor (elective)
- 1 quart fresh shucked oysters, drained and liquid reserved
- 1 cup Italian pro dry bread crumbs
- 1/2 cup grated Parmesan cheese
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 45M |
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- Preheat oven to 350 degrees F (one hundred seventy five ranges C). Grease a 9x9-inch rectangular baking dish.
- Melt butter in a massive skillet over medium warmness, and prepare dinner and stir the onion and garlic until the onions are translucent, approximately five mins. Stir within the parsley, oregano, thyme, salt, black pepper, and cayenne pepper till mixed, and gently blend within the oysters. Cook, stirring frequently, until the rims of the oysters start to curl, approximately eight mins. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly blended. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
- Bake in the preheated oven till the top is golden brown, 15 to twenty minutes.
Notes :
- I even have in no way used this to stuff a chook but have used it as a facet dish, or to stuff mirlitons, or as an appetizer with crackers. As we say in South Louisiana, "Laissez les bon temps rouler."
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