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Emeril Lagasse Oyster Dressing
From chef and author Emeril Lagasse

Ingredients

  • 6 tablespoons unsalted butter
  • 11/2 cups finely chopped yellow onions
  • 3/4 cup finely chopped green bell pepper
  • 3/4 cup finely chopped celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 bay leaves
  • 1 teaspoon minced garlic
  • 1/2 cup finely chopped green onions, green tops and whites
  • 1/4 cup finely chopped parsley
  • 1/2 cup chicken stock, or canned, low-sodium chicken broth
  • 6 cups cubed stale French bread
  • 1 large egg
  • 1 pint fresh oysters, drained, and their strained liquor
  • 1 cup grated Parmesan cheese

    • Emeril makes stuffing Directions

    1. Preheat the oven to 350 degrees. Heavily butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.

    2. Melt the remaining 5 tablespoons of butter in a large, heavy saucepan over medium-high heat. Add the onions, bell pepper, celery, salt, cayenne, and bay leaves to the pan and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, green onions, and parsley, and cook, stirring constantly, for 1 minute. Stir the chicken stock into the vegetables and remove from the heat.

    3. Add the bread cubes and stir well to incorporate. Break the egg into the mixture and stir well, then add the oysters and their liquor, and the cheese. Pour the oyster dressing into the prepared pan and bake in the preheated oven until golden brown and bubbling on top, about 1 hour and 15 minutes.

    4. Remove the pan from the oven and let rest for 10 minutes before serving. Yield: Makes 6 to 8 servings.

    Recipe excerpted from Prime Time Emeril: More TV Dinners from America's Favorite Chef, Emeril Lagasse, William Morrow and Company © 2001





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