Oyster Dressing

Oyster Dressing with ground beef is a Creole dish that is savory and briny. Thanksgiving turkey, baked macaroni and sweet potato pie with a side of oyster dressing makes it complete. This flavor combination is a perfect way to hit all the taste buds.

We all know it is best to cook with fresh ingredients. But, more importantly it is always best to use fresh seafood when cooking. Even better if you can use seafood from the Gulf of Mexico. Dishes actually taste better when fresh seafood is used. On trips to visit my family in New Orleans, I would purchase seafood, freeze it and pack it in my carry-on luggage to fly back to Michigan. I purchase Hilton Willapointe Oysters from Washington (available at Sam’s Club) when I don’t have Louisiana seafood in my freezer.

I usually make the oyster dressing the day before Thanksgiving because it tastes better the next day.

INGREDIENTS

• 1 stick butter
• 1 cup finely chopped onions
• 1 cup finely chopped green onions
• 1 cup finely chopped celery
• 1 cup finely chopped bell peppers
• 3 tablespoon minced garlic
• 1.5 pounds ground chuck
• 1.5 pounds ground pork
• 1 pint fresh oysters
• 1/2 cup chicken stock
• Steak Seasoning
• Paul Prudhomme’s Meat Magic Seasoning®
• Paul Prudhomme’s Meat Magic Seasoning®
• Salt and pepper to taste
• 1/4 cup finely chopped fresh parsley
• 1 cup seasoned breadcrumbs

PREPARATION

~OYSTERS~

First, grind the oysters in the juice in a food processor or chop them with a sharp knife. Set the oysters and liquid aside. If the oysters are pureed, they will not be visible in the dressing.  They may be chopped up into large pieces or left whole if you prefer to enjoy morsels of oysters.

~MEAT & VEGETABLES~

In a heavy gauge pot over medium heat cook the ground pork partially first, as it takes a little longer to cook than the ground meat.

Add the ground meat and sprinkle steak seasoning on the beef and pork to begin to layer the flavors. Add the celery, onions and peppers when the ground meat is about three quarters of the way cooked.

Toss in the minced garlic, Paul Prudhomme seasoning, celery salt and parsley to the cooked meat and veggies. Again, it is best to layer the flavors. Allow the meat to simmer and then add the chopped oysters to the meat and cook for a few minutes.

It does not take a long time for the oysters to cook. Turn off the heat. Stir in the breadcrumbs gradually until the meat sticks together a little.

Spoon the ground meat and oyster dressing into a baking dish. Sprinkle with breadcrumbs and bake for 20 minutes at 350 degrees to brown the breadcrumbs.

C’est si bon! (It’s so good!)

PAIRING

Oyster Dressing is savory and briny which an essential part of the Thanksgiving menu because it complements the seasoned turkey, creamy cheesy baked macaroni and cinnamon sweet potatoes!

LAGNIAPPE (something extra)

Store in sealed container in the refrigerator. Store leftovers in freezer for up to 3 months.

Print Pin

Oyster Dressing

Author Monique Olivier Getzinger

Equipment

• Ground meat chopper

Ingredients

• 1 stick butter
• 1 cup finely chopped onions
• 1 cup finely chopped green onions
• 1 cup finely chopped celery
• 1 cup finely chopped bell peppers
• 3 tbsp minced fresh garlic
• 3 pounds ground chuck
• 1 pint fresh oysters (in juices) to be ground before adding
• ½ cup chicken stock
• 1 tbsp steak seasoning
• Paul Prudhomme's Meat Magic Seasoning®
• Tony Chachere’s Creole Seasoning®
• ¼ cup finely chopped fresh parsley
• 1 cup seasoned breadcrumbs

Instructions

Preparation

~~Oysters~~

• First, grind the oysters in the juice in a food processor. Set the oysters and liquid aside. If the oysters were chopped and blended in the food processor, they will not be visible in the dressing. 

~~Meat and Vegetables~~

• In a heavy gauge pot over medium heat, cook the ground meat and sprinkle steak seasoning on the beef to begin to layer the flavors. Use a ground meat chopper to break up the ground beef.
• Add the celery, onions and peppers when the ground meat is about three quarters of the way cooked. Then allow the meat to cook further as the vegetables cook down and become transparent.
• Toss in the minced garlic, Paul Prudhomme seasoning, celery salt, parsley and chicken broth to the cooking meat and vegetables. Allow the meat to simmer.
• Add the chopped oysters to the meat and cook for a few minutes.
• Stir the meat and oysters to ensure even cooking. Turn off the heat when the oysters are done.
• Then gradually stir in the breadcrumbs until the meat sticks together a little.
• Spoon the ground meat and oyster dressing into a baking dish. Sprinkle with breadcrumbs and bake for 20 minutes at 350 degrees to brown the breadcrumbs.
• Store in sealed container in the refrigerator. Store leftovers in an airtight container in freezer for up to 3 months.

Enjoy Keeping It Creole! ⚜️

Keeping It Creole, LLC

Enjoy Keeping It Creole!