Print: Not Ya Mama's Oyster Dressing

Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version.

Prep

23 min

Cook

41 min

Servings

Difficulty

Medium

Ingredients

0.5 cups butter
1 large onion , chopped
2 cloves garlic , chopped, or more to taste
1.5 tablespoons dried parsley
0.5 teaspoons dried oregano
0.5 teaspoons dried thyme
1 teaspoon salt
0.25 teaspoons black pepper
0.25 teaspoons cayenne pepper , Optional
1 quart fresh shucked oysters , drained and liquid reserved
1 cup Italian seasoned dry bread crumbs
0.5 cups grated Parmesan cheese

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
2 Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir until onions are translucent, about 5 minutes. Stir in parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined. Gently mix in oysters; cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in bread crumbs and reserved oyster liquid until thoroughly combined. Spoon dressing into the prepared baking dish; sprinkle with Parmesan cheese.
3 Bake in the preheated oven until top is golden brown, 15 to 20 minutes.

Nutrition per serving

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