• Tommy Centola

Oyster Dressing

Updated: Jan 4

To continue on my Holiday theme, he is my Oyster Dressing recipe.

This is the perfect holiday side dish. Oysters are at their best around

Thanksgiving and Christmas. Some people even use this stuffing

inside their turkey. It is also great on the side of chicken and duck.

Add it to your holiday menu.

2 teaspoons Butter

1 pint Oysters reserving the liquor they come in

2 tablespoons Canola Oil

2 cups Onions chopped

1 cup Green Bell Pepper chopped

1 cup Celery chopped

2 teaspoons Creole Seasoning Blend

2 Bay Leaves

1 tablespoon Garlic minced

¼ cup Fresh Parsley minced

1 cup Chicken Stock or Broth

¼ cup Green Onions chopped

4 cups French bread cut into 1-inch cubes

1/3 cup Fresh Parmesan cheese grated

Preheat oven to 375 degrees. Butter a 9×13-inch baking dish with

the butter. Drain the oysters, reserving the oyster liquor. In a large

skillet over medium-high heat, heat the oil. Add the onions, bell

peppers, celery, and Creole seasoning and sauté for 5 minutes or until

soft. Add the bay leaves, garlic and parsley, and sauté for 1 minute.

Add the stock or broth and cook for 2-3 minutes, stirring constantly.

Add the green onions, oyster liquor and the bread cubes. Stir to mix

well and remove from the heat. In a large mixing bowl, combine the

bread mixture with the oysters and cheese. Stir to mix thoroughly.

Pour the mixture into the baking dish and bake for 1 hour or until

bubbly and golden brown. Remove the bay leaves before serving

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