Oyster Dressing Grand-Mere
- 2 ounces slab bacon, cut into 1/4-inch dice
- 1 stick unsalted butter
- 1 celery rib, cut into 1/4-inch dice
- 1/2 green bell pepper, cut into 1/4-inch dice
- 1/2 small onion, finely diced
- 2 large garlic cloves, minced
- 2 tablespoons sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 large baguettes (about 1 pound), cut into 1/2-inch dice (12 cups)
- 4 dozen shucked oysters plus 1 cup oyster liquor, oysters halved (2 cups)
- 2 scallions, minced
- 2 tablespoons chopped parsley
- 4 large eggs
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
- 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.
bacon, butter, celery, green bell pepper, onion, garlic, sweet paprika, garlic, cayenne pepper, baguettes, oysters, scallions, parsley, eggs, hot sauce, kosher salt
Taken from www.foodandwine.com/recipes/oyster-dressing-grand-mere (may not work)