Oyster Dressing
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.