Chef John Besh says, "This is the only dish worthy of both Thanksgiving and Christmas dinner at our house." Why? Because it's unbelievably delicious—a bready dressing that's spicy, crispy and nicely briny. Chef Holiday Recipes Made Easy More Great Recipes from Top New Orleans Chefs
How to Make It
Preheat the oven to 350°. Butter a 10-by-14-inch shallow baking dish. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter and let melt, then add the celery, green pepper, onion and minced garlic and cook until softened, about 8 minutes. Add the paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally.
Put the diced baguettes in a large bowl. Spoon the bacon mixture on top. Add the oysters and their liquor along with the scallions and parsley.
In a small bowl, beat the eggs with the hot sauce and salt. Pour the eggs into the bowl and mix everything together. Scrape the dressing into the prepared baking dish and bake in the upper third of the oven for about 45 minutes, until heated through and crisp on top. Serve hot.
Make Ahead
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Aggregate Rating value: 5
Review Count: 2044
Worst Rating: 0
Best Rating: 5
Author Name: Pelican Mattress
Review Body: 4.5 stars...just made it for christmas gathering next day. Simple, on point, fits as a good side dish with balanced flavor most will like...true though that another teaspoon of salt and cayenne would be more to my taste buds of Louisiana. Used fresh gulf oysters and thick cut maple bacon. Oyster size is not well explained so to taste I just made all 1 inch pieces.
Review Rating: 4
Date Published: 2017-12-24
Author Name: Harry Barker
Review Body: It's weird how none of this website's recipes have actual reviews, only massive amounts of star ratings. I made this Oyster Dressing for Xmas dinner after the raving self-review in the description though I'd never worked with oysters before and my own mother believes she's allergic to shellfish and wouldn't have any. I used canned oysters, Geisha brand, 8 oz. as I had absolutely no interest in buying live raw oysters, an oyster knife, a steel mesh glove and shucking them myself. I made a half batch which was more than enough for a family of (three) for two dinners and beyond. This because no one liked it. I just ate a bowl of it for lunch on Xmas Day and it was wrong, oysters are the fishiest of shellfish, and some of the least appetizing, and I must say I didn't like it much myself. I used the best bread in town, all other fresh and finest ingredients, and it's really not that good, needs salt and more seasoning and is mostly bread with the semi-nauseating oysters lurking in between.
Review Rating: 1
Date Published: 2016-12-25
