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| | From:  Genie· (Original Message) | Sent: 6/2/2008 2:52 AM |
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| | | From: Genie· | Sent: 6/2/2008 2:52 AM |
Oyster Dressing
1 loaf stale French bread
2 dozen Louisiana oysters
1/2 pound chicken livers
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon paprika
1/2 cup pecan meat
pinch of sage
1 teaspoon thyme
1 cup cornmeal
2 eggs, beaten
3 medium onions, chopped
2 cups chopped celery
3 teaspoon butter or oil
Break bread into small pieces, soak in strained oyster juice. Squeeze out extra juice, mix in cornmeal. Saute onion, celery, chopped livers, nuts, thyme and sage in 3 teaspoons butter until the onions are clear. Mix in cornmeal/bread mixture and mix well. Season to taste with salt and peppers, chop large oysters or add small ones, remove from fire, add 2 beaten eggs. Bake at 350F until the internal temperature reaches 140F.
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Reply
| | | From: Genie· | Sent: 6/2/2008 3:09 AM |
Louisiana Corn Bread Dressing Ingredients - 5 cups cornbread
- 6 slices whole wheat bread, slightly toasted
- 2 cups celery, finely chopped
- 1 1/2 cups shallots with tops, cut fine
- 1/2 cup onion, finely chopped
- 1/4 cup butter or margarine
- 4 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 tsp. celery seed
- 1 tsp. sage (opt.)
- giblets
- 1/2 cup parsley, minced
Directions Simmer gizzard, heart and neck in a quart of water until tender. Add liver and cook a few minutes more until done. Cut all meat fine for dressing. Saute' celery, onion and shallots in butter until done but not brown; add seasonings, more or less than amounts suggested to suit individual taste. Soak the toasted bread in cold water; squeeze dry and mix well with the crumbled cornbread. Combine with sauteed seasonings, parsley, minced giblets and sufficient water from the giblets to make a moist dressing. Stuff turkey; allow about 1 cup of stuffing for each pound of turkey. | |
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Reply
| | | From: Genie· | Sent: 6/4/2008 2:22 AM |
SHRIMP-ANDOUILLE DRESSING
3 lbs shrimp, peeled, deveined and cut into 1/2" pieces
2 lbs andouille sausage (if unavailable, use ham)
2 cups onions, chopped
2 cups celery, chopped
1 1/2 cups bell pepper, chopped
1 bunch green onions, chopped
4 - 6 cloves garlic, minced
1/2 cup parsley, chopped
6 tablespoons butter
2 cups chicken stock or broth
4 - 6 cups bread crumbs
Saute the vegetables in the butter until the onions are transparent. In a separate pan, saute the shrimp until they've barely turned pink. Set aside in a bowl, then dice the andouille or ham and brown; pour off fat.
Mix the meat, shrimp and vegetables; add 4 cups of bread crumbs and moisten with the stock. Mix, and add more bread crumbs (and butter, if necessary) until the stuffing is the proper consistency.
Bake at 350°F until done, about 20-30 minutes.
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Reply
| | | From: Genie· | Sent: 6/4/2008 2:23 AM |
Oyster Dressing
4 ounces butter
2 cups onions, finely chopped
1 cup celery, finely chopped
1 cup green onions, thinly sliced
1-1/2 tablespoons garlic, minced
4 dozen oysters, chopped
1/2 cup parsley, finely chopped
1 teaspoon freshly ground black pepper
1/2 cup Peccorino Romano cheese, grated
3 cups coarse unseasoned bread crumbs
1-1/2 cups oyster liquor
1/2 cup pecans, chopped
Melt the butter over medium heat. Sauté the onions, celery, green onions and garlic until tender, stirring frequently. Gradually add the chopped oysters. Cook about 4 minutes, constantly stirring. Add the parsley; stir. Lower the heat and simmer for 5 minutes. Add the cheese and pepper; stir. Remove from the heat and begin stirring in the bread crumbs a little at a time. Add the pecans and oyster liquor and stir. Cover and let stand for 3-5 minutes. Salt to taste.
The dressing can be stuffed into the fowl of your choice, or it can be served as a side dish with seafood. To serve as a casserole, spoon the dressing into a buttered casserole dish, sprinkle the top with unseasoned bread crumbs, dot with butter and bake at 350°F for 20 minutes. Yield: 2 quarts, about 8 servings.
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:08 PM |
Oyster Dressing
1 loaf stale French bread
2 dozen Louisiana oysters
1/2 pound chicken livers
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon paprika
1/2 cup pecan meat
pinch of sage
1 teaspoon thyme
1 cup cornmeal
2 eggs, beaten
3 medium onions, chopped
2 cups chopped celery
3 teaspoon butter or oil
Break bread into small pieces, soak in strained oyster juice. Squeeze out extra juice, mix in cornmeal. Saute onion, celery, chopped livers, nuts, thyme and sage in 3 teaspoons butter until the onions are clear. Mix in cornmeal/bread mixture and mix well. Season to taste with salt and peppers, chop large oysters or add small ones, remove from fire, add 2 beaten eggs. Bake at 350F until the internal temperature reaches 140F.
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