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Baked Oyster Dressing

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      Oyster Dressing

      Martha and chef Emeril Lagasse make mouthwatering oyster dressing.

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      Oyster Dressing

      Martha and chef Emeril Lagasse make mouthwatering oyster dressing.

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    This recipe for baked oyster dressing is from chef Emeril Lagasse's "Louisiana Real and Rustic."
    The Martha Stewart Show, November Holiday 2007
    • Yield Serves 4 to 6
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    Ingredients

    • 2 teaspoons unsalted butter
    • 2 cups shucked oysters, including their liquor
    • 2 tablespoons vegetable oil
    • 2 cups chopped onions
    • 1 cup chopped green bell pepper
    • 1 cup chopped celery
    • 1 1/2 teaspoons coarse salt
    • 1 teaspoon Emeril's Original Essence
    • 1/4 teaspoon cayenne
    • 3 bay leaves
    • 1 tablespoon very finely chopped garlic
    • 1/4 cup finely chopped flat-leaf parsley
    • 1/4 cup chopped scallions
    • 4 cups 1-inch cubes French bread
    • 1/3 cup freshly grated Parmesan cheese

    Directions

    1. Preheat oven to 375 degrees. Butter a 9-by-11-inch baking dish and set aside.
    2. Drain oysters, reserving liquor; set aside.
    3. Heat oil in a large skillet over medium-high heat. Add onions, bell peppers, celery, salt, Emeril's Essence, and cayenne; cook, stirring, until soft, about 5 minutes. Add bay leaves, garlic, and parsley; cook, stirring, for 1 minute. Add 1 cup water and cook, stirring constantly, 2 to 3 minutes. Remove from heat.
    4. In a large bowl, combine vegetable mixture with oysters and their liquor, scallions, bread, and cheese. Stir until well combined. Pour mixture into prepared baking dish and bake until golden brown and bubbly, 30 to 40 minutes. Remove bay leaves before serving.

    Recipe Reviews

    • NOLAMIMI
      26 Nov, 2008

      I am from New Orleans and we really like oyster dressing. This is the best we have ever had!! I made it last year for Thanksgiving and Christmas, my family and friends loved it!! I am making it again this year.

    • mmsrjs
      25 Dec, 2007

      Tried this for xmas and everyone loved it. Thanks for the recipe, its definately a "keeper"

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