Article published November 03, 2009
Oyster Stuffing
1/2 large white onion, chopped
1 clove garlic, minced
1 green onion/scallion, sliced
3 tablespoons minced flat leaf Italian parsley
3 tablespoons olive oil, plus more as needed
1/4 to 1/2 loaf stale Po-boy French bread, cubed (about 2 1/2 cups)
1 dozen large freshly-shucked oysters and reserved liquor
2 to 3 sprigs thyme or pinch of dried thyme
Pinch salt
Pinch lemon-pepper
Couple drops Kitchen Bouquet
Fill a medium frying pan over medium heat with ¼-inch olive oil. Add white onions; cook until softened and transparent, about 3 minutes. Add green onions and garlic; cook 5 minutes more. Stir in parsley and cook an additional 2 minutes.
Set onion mixture aside. Place oysters and liquor in a saucepan. Cook until edges curl, about 5 minutes. Remove oysters with a slotted spoon and coarsely chop; reserve cooking liquid. Add thyme, salt, and lemon-pepper to the liquid; add bread to soak up liquid.
Place cooked onions, soaked bread, and cooked, chopped oysters together in a large bowl. Toss well to mix. In the same skillet that the onions were sauteed in, add more olive oil. Over high heat, fry the dressing in two batches for 5 minutes. Add a drop of Kitchen Bouquet to each batch.
Spread the cooked dressing in a large baking pan. The recipe can be made ahead to this point. Bake at 350 degrees until warmed through, about 40 minutes or longer if cold from refrigerator.
Yield: 6 servings
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