Donna Graffagnino shared...Heres my MILs from scratch Oyster Dressing - to die for... Ive never shared it before but its too good not to pass around. Season it up with Creole seasoning to suit your tastes. Millies Oyster Dressing I Made famous by Millie Graffagnino Side Dish Serves 10-12 Ingredients: 2 large loaves stale French bread, cubed 1/2 gal oysters, liquor reserved 2 lbs breakfast sausage 2 bunches parsley, trimmed and chopped 2 bunches green onions, chopped 2 large bell pepper, chopped 2 large onions, chopped 3 ribs celery, chopped 1 cup stick butter, divided 1/3 cup bacon grease 1/2 teaspoon thyme 2 cups broken pecans salt and pepper to taste Directions: Dry the bread cubes on a baking sheet at 200 degrees, if desired. Drain the oysters through a paper towel, reserving the liquor and discarding any sand and shells. Cut large oysters into halves, or chop oysters if desired and store in refrigerator until ready to use. In large bowl pour oyster liquor over bread cubes. Soak thoroughly. In cast iron dutch oven over medium heat, brown sausage then transfer sausage to a bowl, leaving drippings in the pot. To the sausage drippings add 1/3 cup butter and bacon grease; reduce heat to lowest setting. Saute onions, celery, parsley, green onions, and bell peppers slowly for at least 30-45 minutes, until very, very cooked down, stirring nearly continuously to prevent burning. Combine the sauteed vegetables, soaked bread cubes, remaining butter, oysters, thyme, pecans, salt and pepper in a bowl and mix well. Spoon the dressing into a baking dish. Bake at 350 until brown and bubbly. Note: Recipe may be cut in half or doubled. Pictures are mixing ingredients and after baked.
Posted on: Mon, 10 Nov 2014 00:21:41 +0000
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