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  • Writer's pictureTommy Centola

Bacon-Oyster Dressing

Let's continue this week with some side dishes for your Christmas dinner. Here's another different dressing.

6 strips thick-cut bacon, chopped

1 cup chopped yellow onion

1/2 cup chopped green bell pepper

1/2 cup chopped parsley

2 cloves garlic, minced

8 cups cubed stale French bread (1-inch cubes)

6 large eggs, beaten

2 cups chopped oysters, liquor reserved

1 cup seafood stock

1/4 cup chopped green onion

2 tablespoons chopped fresh parsley

1 tablespoon Creole seasoning

2 teaspoons hot sauce (optional)

1/2 teaspoon ground black pepper

1/2 cup shredded Parmesan cheese

Preheat oven to 350℉. Spray a 2-quart baking dish with cooking spray.

In a large saucepan, cook bacon over-medium-high heat, stirring occasionally, until crispy, about 10 minutes. Remove using a slotted spoon, and let drain on paper towels. Reserve 2 tablespoons of drippings in the pan.

Add onion, bell pepper, and celery to pan; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.

In a large bowl, stir together vegetable mixture, half of the bacon, bread, eggs, oysters and reserved liquor, stock, green onion, parsley, Creole seasoning, hot sauce, and black pepper. Spoon into prepared pan. Sprinkle with cheese and remaining bacon. Cover with foil.

Bake for 30 minutes. Uncover and bake until golden brown and set, about 10 minutes more. Let stand for 10 minutes before serving.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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