Traditional New Orleans Oyster Dressing
- 2 1/2 cups (about 1 1/2 pounds) finely chopped turkey or chicken giblets
- 3 (9 ounce) French bread loaves, torn
- Oil for sautéing
- 1 pint oysters, chopped, and their liquid
- 1 to 1 1/2 cups finely chopped onions (about 1 1/2 pounds)
- 1/3 cup chopped shallots
- 1 1/2 cups chopped celery
- 1/3 cup green bell pepper
- 3 tablespoons parsley flakes
- 2 eggs, beaten
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- In a saucepan, cover the giblets with water and boil until tender. Save the boiling
- Put the cooked giblets through meat grinder.
- Combine the giblet broth and oyster liquid, and soak the French bread in it.
Add water if more liquid is needed.
- In a large skillet, sauté the onions in oil.
- When brown, add shallots and celery. Continue to sauté.
- Add bell pepper to the sautéed vegetables, then add ground giblets, followed
by chopped oysters.
- 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.
- 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
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