Baked Oyster Dressing (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Ingredients:
2 teaspoons unsalted butter |
1 pint shucked oysters and their liquor |
2 tablespoons vegetable oil |
2 cups chopped yellow onions |
1 cup chopped green bell peppers |
1 cup chopped celery |
1 1/2 teaspoons salt |
1/2 teaspoon cayenne |
3 bay leaves |
1 tablespoon minced garlic |
1/4 cup finely chopped parsley |
1 cup water |
1/4 cup chopped green onions |
4 cups 1-inch cubes french bread or homemade-style white bread |
1/3 cup freshly grated parmesan |
Directions:
1. Preheat oven to 375 degrees F. Butter a 9 by 11-inch baking pan with the butter and set aside.
2. Drain the oysters, reserving the oyster liquor. Set aside.
3. Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne and saute for 5 minutes, or until soft. Add the bay leaves, garlic, and parsley, and saute for 1 minute. Add the water and cook for 2 to 3 minutes, stirring constantly. Add the green onions, oyster liquor, and the bread cubes. Stir to mix well, and remove from the heat.
4. In a large mixing bowl, combine the bread and vegetable mixture with the oysters and cheese. Stir with a wooden spoon to mix thoroughly. Pour the mixture into the prepared baking pan and bake for 1 hour, or until bubbly and golden brown.
5. Remove the bay leaves before serving.
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