Oyster Dressing
Ingredients
- 1 pint oysters (reserve oyster liquor)
- 1 stick plus 2 tablespoons butter, divided
- 1 small onion, chopped
- 1 bunch green onions, chopped
- 2 garlic cloves, minced
- 1 8 to 10-inch-long piece of stale French bread*
- 1 cup reserved oyster liquor (or part oyster liquor, water and/or chicken broth)
- 1 egg, beaten
- 1 tablespoon parsley flakes
- 1/4 cup Italian bread crumbs, plus more as needed
- Salt and black pepper to taste
Instructions
Preheat oven to 350 degrees. Strain oysters over a bowl to remove grit and separate them from the oyster liquor; reserve liquor. Chop oysters and set aside. In a large skillet over medium heat, melt 1 stick of butter. Add onions, green onions and garlic. Cook, stirring frequently, until tender, 3-5 minutes. While vegetables are cooking, pour oyster liquor into a 1-cup measuring cup and add enough cold water or chicken broth, if necessary, to measure 1 cup. Add oyster liquor and oysters to pan. Cook, stirring occasionally, until oysters are heated through, about 3 minutes. Meanwhile, place bread in a colander under cold running water until moist; drain and squeeze excess water from bread. Tear bread into small pieces and gradually add to oyster mixture, stirring between additions, until you reach a very smooth and moist, but not soggy, consistency. If you run out of French bread before you reach this point, add bread crumbs one tablespoon at a time until the proper consistency is achieved. Remove dressing from heat and stir in egg and parsley. Season to taste with salt and pepper. Spoon dressing into a buttered 2-quart baking dish. Sprinkle top with 1/4 cup bread crumbs and dot with reserved 2 tablespoons butter. Cover tightly with aluminum foil and bake until heated through, about 20 minutes. Remove foil and bake another 5 to 10 minutes, or until top is golden brown. Serves 6-8.
*If bread is not stale, lightly toast it in a 400 degree oven for 10 minutes. Stale bread will hold more flavor without falling apart.