Jan Norris: Food and Florida

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Thanksgiving: Oyster Dressing Recipe from New Orleans Native

November 23rd, 2010 · No Comments

Susan Fonger, a longtime food friend who runs Musikgarten, a toddler music education program, shared this recipe for oyster dressing she has from her days growing up in New Orleans.

Oysters there are revered, and find their way to the turkey at Thanksgiving. But forms of oyster dressing have been made since the days of Colonial America throughout the coastal communities where the bivalves thrive.

Here is Fonger’s recipe, which she has adapted from an old community cookbook from New Orleans. Double the recipe to stuff a small turkey or cook in a pan.

Oyster dressing

  • 1 clove garlic, minced
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped green onion
  • 1 tablespoon finely chopped green pepper
  • 1/4 cup finely chopped celery
  • 3 tablespoons minced parsley
  • 2 tablespoons butter
  • 1 cup oysters, drained (reserve liquid), chopped
  • 1 cup unseasoned bread crumbs
  • 1/2 cup oyster liquid or clam juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon thyme
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup chopped pecans

In a large skillet over medium heat, saute garlic, onion, green onion, green pepper, celery and parsley in 2 tablespoons of butter, about 5 minutes or until soft. Add chopped oysters and saute for 3 minutes. Remove from heat and add 1 cup bread crumbs, oyster liquid, and remaining ingredients; stir well.

Put into a greased 8×8-inch pan and bake at 375 until golden, about 25 minutes. Alternately, lightly stuff turkey and bake inside turkey.

Single recipe makes 4 servings.

Tags: Holiday cooking · Recipes: What's Cooking!

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