1/2 loaf day-old Pan Frances bread, cut into 1/2 inch cubes (about 8 cups)
2 (10 ounces each) con fresh shucked oysters
* oyster liquor (juice from oysters)
1 (3 ounce) package shallots
1 bunch green onions
1 medium green bell pepper
1 cup chopped celery
1 cup chopped flat leaf parsley
1 egg, beaten
4 tablespoons (1/2 sti butter
1 1/2 teaspoons poultry seasoning (see note)
1 teaspoon dried tarragon leaves, optional
1 teaspoon salt
1/2 teaspoon black pepper
* nonstick cooking spray
Heat oven too 300°F. Spray a 9 x 13 inch glass baking dish with a nonstick spray and set aside.
Spread bread cubes over a large baking sheet. Toast about 40 minutes. Remove bread and raise oven temperature to 350°F.
Drain oysters and reserve oyster liquor (juice from oysters). Peel shallots and chop finely. Chop green onions, bell pepper, celery and parsley. Beat eggs and set aside.
Heat butter in a large skillet over Medium-High heat. Saute; shallots, green onions, bell pepper and celery 5 minutes. Add poultry seasoning and tarragon; Saute; 1 minute. Push vegetables to perimeter of pan and add oysters; Saute; 1 more minute and remove from heat.
Toss bread crumbs with skillet mixture, parsley, egg, salt and pepper in a large bowl. Add 2 to 6 tablespoons of reserved oyster liquor, according to whether you prefer a dry or moist dressing.
Spread dressing in a baking dish and bake 35 to 40 minutes until lightly browned and crusty on top. Serve while hot.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!