Oyster Dressing "Grand-Mère"

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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

By John Besh
December 2007

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Credit: © Lucy Schaeffer

Recipe Summary test

active:
40 mins
total:
1 hr 40 mins
Yield:
12
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Ingredients

Directions

  • 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.

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  • 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

The baked oyster dressing can be refrigerated overnight. Reheat before serving.

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