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Traditional New Orleans Oyster Dressing




  1. In a saucepan, cover the giblets with water and boil until tender. Save the boiling liquid.
  2. Put the cooked giblets through meat grinder.
  3. Combine the giblet broth and oyster liquid, and soak the French bread in it. Add water if more liquid is needed.
  4. In a large skillet, sauté the onions in oil.
  5. When brown, add shallots and celery. Continue to sauté.
  6. Add green pepper to the sautéed vegetables, then add ground giblets, followed by chopped oysters.
  7. Squeeze the excess liquid from bread. Add the bread to other ingredients, along with parsley flakes and salt and pepper seasoning. (The dressing should be slightly on the salty side if you are stuffing the turkey.) Remove from the heat and quickly stir in the eggs.
  8. Allow to cool before stuffing the turkey.

Makes enough to stuff a 12-pound turkey or bake as a side dish.

May also be baked in a large greased casserole dish at 350 degrees F until heated throughout.


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