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Brandon Rodriguez, MD
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Pit Gills, MD
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StLukesEye.com
W E C O M P LY W I T H A L L C D C C O V I D -1 9 G U I D E L I N E S
Jeffrey Wipfli, MD
Tarpon Springs
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Clearwater
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Spring Hill
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Tampa
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St. Petersburg
New Orleans-Style Oyster Dressing If you’re looking for a new side dish to serve up this Thanksgiving, this stuffing recipe is the one for you!
Ingredients: • 1 loaf (24-inches long) French bread • 1 ½ sticks (12 tablespoons) butter, divided • 1 cup chopped onions • ½ cup chopped celery • ½ cup green bell pepper • 2 garlic cloves minced • 1-pint fresh oysters, juice reserved, 1.
Preheat oven to 350 degrees.
2.
Cut the bread into cubes. Spread them on an even layer on a baking sheet. Bake for about 10 minutes until the bread is toasted but not yet brown. Remove the bread from the oven and allow it to cool. Do not turn the oven off.
3.
Melt 1 stick (8 tablespoons) of the butter in a stock pot over medium
Lifestyles After 50 • November 2022 • 8
• • • •
chopped if needed 1 cup chopped smoked or andouille sausage ½ cup chopped fresh parsley ½ cup chicken broth ½ sleeve (about 15 saltine crackers),
are opaque and the edges begin to curl.
crushed
Add the onion, celery and green bell pepper. Lightly season with a little salt and pepper. Sauté until the vegetables are tender, about 7 minutes.
5.
Add the minced garlic and sauté for an additional 30 seconds.
6.
Add the oysters and cook until they
Spread the dressing into a greased 8 x 8 casserole dish or an 11-inch cast iron skillet.
7.
Add the sausage and parsley and cook until heated through, about 2-3 minutes more. Remove the pot from the heat.
10. Spread the crushed saltines over the top of the dressing.
8.
Add the cubed bread to the pot. Stir to coat the bread with any juices in the pot. The bread should be moist but still keep its shape, not soggy. Use the reserved juice from the oysters if necessary. Add a little bit of the chicken broth if you don’t have enough oyster juice.
12. Bake for 30 minutes until the top of the dressing is toasted and the crackers start to turn golden brown.
high heat. 4.
9.
11. Melt the remaining four tablespoons of butter. Drizzle the butter over the top of the crackers.
13. Allow the dressing to cool for 15 minutes before serving.
