Try this Holiday Louisiana Oyster Dressing recipe, or contribute your own.
Suggest a better descriptionIngredients:
2 pints fresh Louisiana oysters in liquid
1 lb. ground round
10 slices day-old white sandwich bread
3/4 cup water
2 sticks butter
1/2 cup diced onions
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
2 tablespoons minced garlic
2 teaspoons chopped fresh thyme leaves
1 teaspoon cayenne pepper salt to taste
1/4 cup chopped parsley
2 whole eggs, beaten
3/4 cup seasoned Italian breadcrumbs
Method of Preparation:
Preheat oven to 350º F. Drain oysters, reserving the liquid and coarsely chop the oysters. Break bread into 1-inch cubes and place in large mixing bowl. Add oyster liquid and 3/4 cup water. Allow bread to soak until water is absorbed. In a large cast iron skillet, melt butter over medium-high heat. Add ground meat and stir constantly until golden brown. Ground meat should be well-browned, 15-20 minutes. Add onions, celery bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add bread, any remaining liquid from bowl and chopped oysters. Blend well into vegetable mixture. Cook, stirring constantly, for approximately 15-20 minutes. Season to taste using thyme, cayenne pepper, salt and parsley. Pour mixture into mixing bowl. Stir and cool slightly, 5-10 minutes, stirring occasionally. Add beaten eggs, blending quickly into warm mixture to keep from scrambling. Pour mixture into 9 x 13-inch baking pan and top with breadcrumbs. Bake until golden brown, approximately 30 minutes. Serves 6 to 8.
Chef's note: Leah Chase suggested placing the bread slices on a cookie sheet covered with clear wrap one to two days prior to making this stuffing or use day-old or stale bread. Shopping tips:
When buying seafood, make sure to check labels to ensure that you're buying domestic product, from Louisiana if available. U.S. seafood tastes better and it's regulated by the FDA, so it's always safe.
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Holiday Louisiana Oyster Dressing
This decadent and easy-to-make recipe is a perfect accompaniment for holiday dishes.
Louisiana Oyster Dressing Stuffing recipe from Chef Leah Chase
Dive into this delicious Louisiana-style dressing or stuffing made with decadent Louisiana oysters. Photo: Louisiana Kitchen and Culture Magazine
Enjoy this recipe for Oyster Dressing perfect for Thanksgiving or Christmas dinners. The recipe is courtesy of the late Chef Leah Chase, formerly known as the "Queen of Creole Cuisine" and especially for the gumbo served at her Dookie Chase's Restaurant in New Orleans.
Ingredients:
2 pints fresh Louisiana oysters in liquid
1 lb. ground round
10 slices day-old white sandwich bread
3/4 cup water
2 sticks butter
1/2 cup diced onions
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
2 tablespoons minced garlic
2 teaspoons chopped fresh thyme leaves
1 teaspoon cayenne pepper salt to taste
1/4 cup chopped parsley
2 whole eggs, beaten
3/4 cup seasoned Italian breadcrumbs
Method of Preparation:
Preheat oven to 350º F. Drain oysters, reserving the liquid and coarsely chop the oysters. Break bread into 1-inch cubes and place in large mixing bowl. Add oyster liquid and 3/4 cup water. Allow bread to soak until water is absorbed. In a large cast iron skillet, melt butter over medium-high heat. Add ground meat and stir constantly until golden brown. Ground meat should be well-browned, 15-20 minutes. Add onions, celery bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add bread, any remaining liquid from bowl and chopped oysters. Blend well into vegetable mixture. Cook, stirring constantly, for approximately 15-20 minutes. Season to taste using thyme, cayenne pepper, salt and parsley. Pour mixture into mixing bowl. Stir and cool slightly, 5-10 minutes, stirring occasionally. Add beaten eggs, blending quickly into warm mixture to keep from scrambling. Pour mixture into 9 x 13-inch baking pan and top with breadcrumbs. Bake until golden brown, approximately 30 minutes. Serves 6 to 8. Chef's note: Leah Chase suggested placing the bread slices on a cookie sheet covered with clear wrap one to two days prior to making this stuffing or use day-old or stale bread. Shopping tips:
When buying seafood, make sure to check labels to ensure that you're buying domestic product, from Louisiana if available. U.S. seafood tastes better and it's regulated by the FDA, so it's always safe.
Related Content
Previous
Next
Other Popular Content
Previous
Next
Sign-up for Enews
Get Your Inspiration Guide
Youtube
Flickr
Plan Your Trip
Expand Plan Your TripMenu
Industry Links
Expand Industry LinksMenu
Resources
Expand ResourcesMenu
CONTACT US
PRIVACY POLICY
GDPR FAQ
LOUISIANATRAVEL.COM is the official travel authority for the state of Louisiana. © 2022 Louisiana Office of Tourism. All rights reserved.
Destinations International
Visit The USA dot com
ShareThis Copy and PasteSkip to content SearchMenu Toggle Sub-Menu Holiday Louisiana Oyster Dressing This decadent and easy-to-make recipe is a perfect accompaniment for holiday dishes. Dive into this delicious Louisiana-style dressing or stuffing made with decadent Louisiana oysters. Photo: Louisiana Kitchen and Culture Magazine Enjoy this recipe for Oyster Dressing perfect for Thanksgiving or Christmas dinners. The recipe is courtesy of the late Chef Leah Chase, formerly known as the "Queen of Creole Cuisine" and especially for the gumbo served at her Dookie Chase's Restaurant in New Orleans. Ingredients: 2 pints fresh Louisiana oysters in liquid 1 lb. ground round 10 slices day-old white sandwich bread 3/4 cup water 2 sticks butter 1/2 cup diced onions 1/2 cup diced celery 1/4 cup diced green bell pepper 1/4 cup diced red bell pepper 2 tablespoons minced garlic 2 teaspoons chopped fresh thyme leaves 1 teaspoon cayenne pepper salt to taste 1/4 cup chopped parsley 2 whole eggs, beaten 3/4 cup seasoned Italian breadcrumbs Method of Preparation: Preheat oven to 350º F. Drain oysters, reserving the liquid and coarsely chop the oysters. Break bread into 1-inch cubes and place in large mixing bowl. Add oyster liquid and 3/4 cup water. Allow bread to soak until water is absorbed. In a large cast iron skillet, melt butter over medium-high heat. Add ground meat and stir constantly until golden brown. Ground meat should be well-browned, 15-20 minutes. Add onions, celery bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add bread, any remaining liquid from bowl and chopped oysters. Blend well into vegetable mixture. Cook, stirring constantly, for approximately 15-20 minutes. Season to taste using thyme, cayenne pepper, salt and parsley. Pour mixture into mixing bowl. Stir and cool slightly, 5-10 minutes, stirring occasionally. Add beaten eggs, blending quickly into warm mixture to keep from scrambling. Pour mixture into 9 x 13-inch baking pan and top with breadcrumbs. Bake until golden brown, approximately 30 minutes. Serves 6 to 8. Chef's note: Leah Chase suggested placing the bread slices on a cookie sheet covered with clear wrap one to two days prior to making this stuffing or use day-old or stale bread. Shopping tips: When buying seafood, make sure to check labels to ensure that you're buying domestic product, from Louisiana if available. U.S. seafood tastes better and it's regulated by the FDA, so it's always safe. Related Content Sazerac Cocktail Read More Oysters Weemo Recipe by Waterfront Grill Read More Boudin King Cake Read More Sazerac Cocktail Read More Oysters Weemo Recipe by Waterfront Grill Read More Boudin King Cake Read More Sazerac Cocktail Read More Previous Next Other Popular Content Holiday Trail of Lights in Louisiana Read More How To Speak Cajun Read More Things To Do in Louisiana This Weekend Read More Give the Gift of Louisiana Read More Top 15 Things to Do in Shreveport Read More A Louisiana Christmas Tradition: Bonfires on the Levee Read More Holiday Trail of Lights in Louisiana Read More How To Speak Cajun Read More Things To Do in Louisiana This Weekend Read More Give the Gift of Louisiana Read More Top 15 Things to Do in Shreveport Read More A Louisiana Christmas Tradition: Bonfires on the Levee Read More Holiday Trail of Lights in Louisiana Read More Previous Next Sign-up for Enews Get Your Inspiration Guide Facebook Twitter Youtube Flickr Pinterest Instagram Plan Your Trip Expand Plan Your TripMenu Industry Links Expand Industry LinksMenu Resources Expand ResourcesMenu CONTACT US PRIVACY POLICY GDPR FAQ LOUISIANATRAVEL.COM is the official travel authority for the state of Louisiana. © 2022 Louisiana Office of Tourism. All rights reserved. Destinations International Visit The USA dot com Skip to content SearchMenu Toggle Sub-Menu Holiday Louisiana Oyster Dressing This decadent and easy-to-make recipe is a perfect accompaniment for holiday dishes. Dive into this delicious Louisiana-style dressing or stuffing made with decadent Louisiana oysters. Photo: Louisiana Kitchen and Culture Magazine Enjoy this recipe for Oyster Dressing perfect for Thanksgiving or Christmas dinners. The recipe is courtesy of the late Chef Leah Chase, formerly known as the "Queen of Creole Cuisine" and especially for the gumbo served at her Dookie Chase's Restaurant in New Orleans. Ingredients: 2 pints fresh Louisiana oysters in liquid 1 lb. ground round 10 slices day-old white sandwich bread 3/4 cup water 2 sticks butter 1/2 cup diced onions 1/2 cup diced celery 1/4 cup diced green bell pepper 1/4 cup diced red bell pepper 2 tablespoons minced garlic 2 teaspoons chopped fresh thyme leaves 1 teaspoon cayenne pepper salt to taste 1/4 cup chopped parsley 2 whole eggs, beaten 3/4 cup seasoned Italian breadcrumbs Method of Preparation: Preheat oven to 350º F. Drain oysters, reserving the liquid and coarsely chop the oysters. Break bread into 1-inch cubes and place in large mixing bowl. Add oyster liquid and 3/4 cup water. Allow bread to soak until water is absorbed. In a large cast iron skillet, melt butter over medium-high heat. Add ground meat and stir constantly until golden brown. Ground meat should be well-browned, 15-20 minutes. Add onions, celery bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add bread, any remaining liquid from bowl and chopped oysters. Blend well into vegetable mixture. Cook, stirring constantly, for approximately 15-20 minutes. Season to taste using thyme, cayenne pepper, salt and parsley. Pour mixture into mixing bowl. Stir and cool slightly, 5-10 minutes, stirring occasionally. Add beaten eggs, blending quickly into warm mixture to keep from scrambling. Pour mixture into 9 x 13-inch baking pan and top with breadcrumbs. Bake until golden brown, approximately 30 minutes. Serves 6 to 8. Chef's note: Leah Chase suggested placing the bread slices on a cookie sheet covered with clear wrap one to two days prior to making this stuffing or use day-old or stale bread. Shopping tips: When buying seafood, make sure to check labels to ensure that you're buying domestic product, from Louisiana if available. U.S. seafood tastes better and it's regulated by the FDA, so it's always safe. Related Content Sazerac Cocktail Read More Oysters Weemo Recipe by Waterfront Grill Read More Boudin King Cake Read More Sazerac Cocktail Read More Oysters Weemo Recipe by Waterfront Grill Read More Boudin King Cake Read More Sazerac Cocktail Read More Previous Next Other Popular Content Holiday Trail of Lights in Louisiana Read More How To Speak Cajun Read More Things To Do in Louisiana This Weekend Read More Give the Gift of Louisiana Read More Top 15 Things to Do in Shreveport Read More A Louisiana Christmas Tradition: Bonfires on the Levee Read More Holiday Trail of Lights in Louisiana Read More How To Speak Cajun Read More Things To Do in Louisiana This Weekend Read More Give the Gift of Louisiana Read More Top 15 Things to Do in Shreveport Read More A Louisiana Christmas Tradition: Bonfires on the Levee Read More Holiday Trail of Lights in Louisiana Read More Previous Next Sign-up for Enews Get Your Inspiration Guide Facebook Twitter Youtube Flickr Pinterest Instagram Plan Your Trip Expand Plan Your TripMenu Industry Links Expand Industry LinksMenu Resources Expand ResourcesMenu CONTACT US PRIVACY POLICY GDPR FAQ LOUISIANATRAVEL.COM is the official travel authority for the state of Louisiana. © 2022 Louisiana Office of Tourism. All rights reserved. Destinations International Visit The USA dot com ShareThis Copy and Paste
This decadent and easy-to-make recipe is a perfect accompaniment for holiday dishes.
Louisiana Oyster Dressing Stuffing recipe from Chef Leah Chase
Dive into this delicious Louisiana-style dressing or stuffing made with decadent Louisiana oysters. Photo: Louisiana Kitchen and Culture Magazine
Enjoy this recipe for Oyster Dressing perfect for Thanksgiving or Christmas dinners. The recipe is courtesy of the late Chef Leah Chase, formerly known as the "Queen of Creole Cuisine" and especially for the gumbo served at her Dookie Chase's Restaurant in New Orleans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1382g) | ||
Recipe Makes: 1 | ||
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Calories: 4423 | ||
Calories from Fat: 3995 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 443.9g | 592 % | |
Saturated Fat 261.6g | 1308 % | |
Monounsaturated Fat 128.2g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 1652.5mg | 508 % | |
Sodium 3097mg | 107 % | |
Potassium 2063.2mg | 54 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 14.8g | ||
Protein 102.4g | 146 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4423
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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