This is a variation on a recipe from the Cotton Country Collection cookbook credited to Mrs. J.M. deBen from New Orleans, Louisiana. Her version originally called for 6 dozen oysters, no sausage, and bacon drippings as opposed to the sausage drippings used here. Aunt Annie claims that 2 pints of oysters is plenty, and if this anything like the version she used on Christmas day, 2009, I’d say she’s right. It was delicious.
- 3 large onions, finely chopped
- 1 bell pepper, finely chopped
- 1 bunch green onions, chopped
- 4 ribs celery, finely chopped
- 3 cloves garlic, pressed
- 1/2 bunch parsley, chopped
- 1/2 tsp. sugar
- 2 pints oysters
- 1 lb rolled pork sausage (raw breakfast sausage)
- 1 loaf stale french bread
- 2 -3 eggs
- Crumble sausage into pan and brown, 5-7 minutes. Remove from pan and set aside. Sauté onions, bell pepper, green onions and celery in sausage drippings (or butter) until tender. Add garlic, parsley, salt, pepper, sugar and simmer until wilted.
- In a separate pan, heat oysters in their juice and let simmer until their edges curl. Remove and cut into pieces. Break the bread into small pieces and soak them in the hot oyster liquid. Squeeze out the excess liquid. Add to the vegetable mixture. Stir in the chopped oysters. Add the eggs, starting with 2, and mix well. Check the seasoning, adding more salt and pepper if desired.
- Bake at 350º in a casserole until brown and crusty, about 45 minutes.
This recipe is a combination of the Food editor’s mother’s, grandmother’s and Lady Bird Johnson’s recipes for corn bread dressing – a Texas classic. From Houston Chronicle – www.chron.com
- 1 quart each: day-old bread crumbs, crumbled corn bread and crumbled biscuits
- 1 cup each, chopped: onion (including 1/4 cup green onions with tops) and celery
- 1/4 cup finely chopped fresh parsley
- 1 1/2 tsp sage
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 to 4 cups (or more if needed) defatted turkey or chicken broth
- 1/2 cup melted butter or margarine
- 2 eggs, slightly beaten
- In a large bowl, combine bread crumbs, corn bread, biscuits, onion, celery, parsley, sage, salt and pepper. Toss well. Add broth, butter and eggs. Mix well but toss lightly. Mixture should be extra moist, just this side of soupy.
- Loosely stuff neck and body cavities of turkey; cook any remaining dressing in a well-greased baking dish or casserole during last 30 minutes of cooking time. (Or for ease in preparation and serving, cook all the dressing in a well-greased baking dish or casserole during last 30 minutes of turkey roasting time. Sometimes the cooks in our family also added chopped hard-cooked eggs.) Before serving, blend dressing from turkey with the dressing that was baked separately.
Makes 11 to 12 cups.
- 2 (10 oz) packages frozed chopped spinach
- 4 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 Tbsp chopped onions
- 1/2 cup evaporated milk
- 1/2 tsp black pepper
- 3/4 tsp celery salt
- 3/4 tsp garlic salt
- 1 tsp Worcestershire sauce
- Cayenne pepper
- 6 oz pasteurized processed Mexican-style cheese, such as Velveeta Mexican Mild, cut into pieces
- Buttered bread crumbs
- Preheat oven to 350º. Coat a 9-inch square casserole dish with nonstick cooking spray.
- Cook the spinach according to the package directions. Drain and reserve 1/2 cup of the liquid from the pot.
- Melt the butter in a saucepan over low heat. Add the flour, stirring until blended and smooth, but not brown. Add the onions ann cook until soft but not browned. Add the milk and reserved liquid from the spinach, stirring constantly to avoid any lumps. Cook, stirring until smooth and thick. Add the pepper, celery salt, garlic salt, Worcestershire, and the salt and cayenne to taste. Add the cheese and stir until it is completely melted.
- Pour into the prepared casserole and top with buttered bread crumbs. Bake until bubbly, about 30 minutes. Serve warm.
From Cooking up a Storm (page 245), originally from River Road Recipes.
- 6 tbsp unsalted butter
- 1 1/2 cups yellow onions, finely chopped
- 3/4 cup green bell pepper, finely chopped
- 3/4 cup celery, finely chopped
- 1/2 tsp salt
- 1/4 tsp cayenne
- 2 bay leaves
- 1 tsp garlic, minced
- 1/2 cup green onions, finely chopped green tops and whites
- 1/4 cup parsley, finely chopped
- 1/2 cup chicken or vegetable stock (or canned low-sodium chicken broth)
- 6 cups stale French bread, cubed
- 1 large egg
- 1 pint fresh oysters, drained, and their strained liquor
- 1 cup Parmesan cheese (grated)
- Preheat oven to 200°. Arrange bread on sheet pan and place in oven to dry, about 45 minutes or until crisp.
- Heavily butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.
- 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 and the oyster liquor into the vegetables and simmer until heated through. Turn heat to low, add oysters and cook until ends of oysters start to curl, 2-3 minutes. Remove from heat.
- Add the bread cubes and stir well to incorporate. Break the egg into the mixture and stir well, then add the cheese. Pour the oyster dressing into the prepared pan and refrigerate at least 1 hour (can be prepared the day before).
- Cover with foil and bake in 350º oven until golden brown and bubbling on top, about 30 minutes. Remove foil and bake another 10 minutes or until top is golden and bubbly.
- Remove the pan from the oven and let rest for 10 minutes before serving.
Recipe excerpted from Prime Time Emeril