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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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of course, I tweaked a bit. This was my Thanksgiving special dish-it is very very good. Read more . Posting for the ongoing holiday season. Ingredients:
1 pint shucked oysters and their liquor- drain oysters, saving the liquor |
2 t. oil |
2 cups chopped yellow onions |
1 green bell pepper, chopped |
3 stalks celery, chopped |
2 bay leaves |
3 cloves garlic, chopped |
1/2 cup baby bok choi (emeril: 1/4 cup chopped parsley. |
1/2 t. cayenne |
2 t. worstershire sauce |
1/4 cup chopped green onions (i had chopped shallots) |
1/3 cup water |
1/2 cup liquid egg whites (equivalent to 2 eggs |
4 cups 1 inch bread cubes (emeril french or homemade-style) i used strohemann's pkged. |
1 t. cold butter in itty bitty pieces |
Directions:
1. In a large skillet, heat the 2 T. oil, and saute the onions, bells, celery for about 5 mins, or til soft. Add the bay leaves, garlic and parsley (or other dark green slivers)and saute a minute more. Add the water and cook 2-3 mins more. Add the green onions and oyster liquor (Worstershire, eggs, .Remove from heat and fold in the bread cubes and the main event: oysters. Use a wooden spoon or your hands,
2. turn on the oven 375, and butter a casserole, turn the stuffing into the casserole and dot with the itty bitty butter chunkettes.
3. enjoy!!
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