Give me your best oyster dressing recipe

I've never made it, either, but bossfloss added two recipes to the new TD cookbook. Maxine's Dressing (Poultry & Oyster) and Maxine's Oyster Stuffing. Pages 261 & 262.

ETA: I guess it would be recipes 261 & 262? Not sure how it works.

I've tried and failed, so you don't want mine. Had a nasty, sour taste to it.


The best OD I've every tasted was at Mandina's in New Orleans about a decade ago. If anyone knows that recipe, I suggest rolling with it. Incredible stuff

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Maxwell's Oyster Dressing is amazing btw.

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next time I am in BR I will try it. I loved Maxwell's when I lived there.

I use Emeril's version as a base recipe, but make at least double. It gets high praise each Thanksgiving.

LINK

I'll prob use the John Besh recipe from my cookbook


Oyster dressing grandmere'

11/18/15 at 9:09 pm to Lester Earl
2 Tbs. butter
20 sprigs flat-leaf parsley, leaves only, chopped
1 bunch green onions, tender green parts only, finely sliced
3 ribs celery, chopped
1 1/4 cups chopped yellow onions
1/2 ripe red bell pepper, chopped
4 large cloves garlic, chopped
5 dozen oysters, coarsely chopped
All the oyster water from above, up to 1 1/2 cups
1 loaf stale poor boy bread, cut into 3/4-inch cubes, small pieces and crumbs reserved
1 tsp. dried oregano
1/2 tsp. sage
1/2 tsp. tarragon
Generous pinch filé powder
1/2 tsp. salt
1/4 tsp. white pepper
1 cup chicken stock
1 Tbs. Louisiana hot sauce
2 tsp. lemon juice
1. Heat the butter in a large saucepan over medium heat until it bubbles. Add the parsley, green onions, celery, yellow onions, bell pepper and garlic. Cook the vegetables until the onions become translucent and the celery is no longer crunchy. Lower the heat to medium-low.

2. Put the poor boy bread cubes and all the crumbs into a large bowl. Sprinkle the oregano, sage, tarragon, filé, salt and pepper over the bread. Shake the bowl up and down a bit to make the cubes rise to the top. Put the cubes into the saucepan. Reserve the crumbs and small pieces.

3. Mix the oyster water, chicken stock, hot sauce and lemon juice. Add to the saucepan, wetting down the bread cubes. Stir the pan contents with a kitchen fork until the contents are equally moist throughout.

4. Add the oysters to the pan contents. Stir with a kitchen spoon only until distributed throughout. The less you stir, the better.

5. Stick a table knife into the pan mixture and move it sideways a couple of inches. If the resulting trench doesn’t close most of the way in five seconds, stir in enough water so that it does. Simmer for three or four minutes. Taste the dressing and add salt, pepper, or hot sauce as needed.

6. Preheat the oven to 350 degrees. Spoon the dressing into a large casserole dish. Even off the top surface, but don’t press it down to force out all the air gaps. The mixture should be fairly loose.

7. Sprinkle the reserved bread crumbs over the top of the stuffing. Bake for 30-40 minutes at 350 degrees, until the top is toasty and the center part of the stuffing is steaming hot. Keep it warm throughout dinner.

Serves 12-18.

I searched and found this thread.
Paul have you ever used this dressing to stuff a deboned chicken?