Perfect recipes for any gathering

With today being Halloween, we start to kick off the holiday season. Before you know it, Thanksgiving and Christmas will be here. This is the time when I start to think about possible new dishes to cook for the many gatherings that are happening.

Today, I am sharing with you two different dressings that are perfect for any gathering. Both of these recipes contain ingredients that are at their peak during the holidays. The first is a Bacon-Oyster Dressing, with the oysters starting to reach their peak. The second is Shrimp and Mirliton Dressing, with the mirlitons reaching their peak from October until December. Time to gather your ingredients, and Let’s head to the kitchen!

Bacon-Oyster Dressing

Oyster dressing is a staple down south. Here’s a version that includes everyones favorite ingredient, bacon.

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.

Shrimp and Mirliton Dressing

This recipe could have easily been included in last weeks column. Shrimp and mirliton are a match made on the bayou.

1 stick butter

10 cloves garlic, chopped

8 ounces tasso, diced small

3 mirlitons, peeled, seeded, and diced small

1 onion, diced small

4 ribs celery, diced small

2 green bell peppers, diced small

2 pounds (36-42 count) shrimp, peeled and deveined (36-42 count means that in one pound of shrimp there are 36-42 shrimp)

1 tablespoon Creole seasoning

4 whole eggs

2 teaspoons chopped, picked, fresh thyme leaves

1 bunch green onions, thinly sliced (green part only)

3 cups heavy cream

6 cups day-old bread

Preheat oven to 350℉.

Melt the butter in a large sauté pan or roasting pan set over high heat. Swirl the pan and add the garlic and tasso. Cook, stirring constantly, until the garlic is golden brown in color, about 7 minutes. Add the mirlitons, onions, celery, and green bell pepper and stir. Continue stirring every 2 minutes until onions are translucent, about 6 minutes.

Add the shrimp and Creole seasoning; stir to incorporate. Cook until the shrimp are pink, about 3 minutes. Remove the mixture to a large bowl. Set aside.

In a medium bowl, whisk the eggs with the fresh thyme and green onions. Whisk in the heavy cream. Add the bread to the shrimp mixture and fold together. Pour in the custard mixture and fold together. Add additional seasonings as needed.

Grease a 9x13x2-inch baking dish. Add the shrimp and mirliton bread pudding and press down with you hands to remove air pockets.

Cover with plastic wrap and aluminum foil and bake for 30 minutes or until golden brown.

Don’t wait for big gatherings to make these dishes. Your family will think that Christmas has come early when you bring these to your table. I think that every night at the dinner table is one worth celebrating.