Subj : 1/2 Nat'l Buffet Day - 4
To   : All
From : Dave Drum
Date : Wed Jan 01 2025 14:22:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lucy Buffet's Oyster Dressing
 Categories: Breads, Seafood, Herbs, Stuffing, Vegetables
      Yield: 9 Servings
 
     12 tb Unsalted butter; divided,
           - more for baking dish
      1    (8" square) baked, cooled
           - sweet cornbread
     15 sl Bread; toasted, cooled
    1/2 lg White onion; fine chopped
      2    Celery ribs; fine chopped
    1/2 lg Green bell pepper; fine
           - chopped
    1/2 c  Chicken broth; as needed
     24    Fresh shucked or jarred
           - oysters; drained, coarse
           - chopped (liquor reserved)
    1/4 c  Fresh squeezed lemon juice
      1 tb Crystal hot sauce
    1/4 c  Fresh flat-leaf parsley;
           - fine chopped
      1 tb Fresh sage; fine chopped
           +=OR=+
      1 ts Ground sage
  1 1/2 ts Truffle or sea salt
    1/2 ts Ground white pepper
 
  Heat oven to 350ºF/175ºC. Butter a 9" by 13" baking dish.
  
  Crumble cornbread into a large bowl. Tear toasted white or
  wheat bread into very small pieces, add to cornbread, and
  toss to combine
  
  Melt 8 tablespoons butter in a large sauté pan over medium
  heat. Add onion, celery and bell pepper; sauté, stirring
  occasionally, for 3 minutes. Cover pan and cook, stirring
  occasionally, until vegetables are almost translucent, 5
  to 6 minutes. Remove cover, add broth, and cook, scraping
  up any browned bits from the bottom of the pan, for 2 to 3
  minutes. Continue to cook mixture for 1 more minute, then
  remove from heat, add to bread mixture, and stir to
  combine.
  
  In a medium bowl, stir together oysters, lemon juice, hot
  sauce, parsley, sage, salt and white pepper. Add to bread
  mixture and stir well to combine. If dressing seems too
  dry, add a little oyster liquor and up to 1/2 cup more
  chicken broth; mixture should be very moist.
  
  Pour dressing into greased baking dish. Cut remaining 4
  tablespoons butter into small pieces and scatter over top
  of dressing. Bake until top and sides are browned, 40 to
  45 minutes.
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... This much I know. If you are what you eat, then I only wanna eat good stuff
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