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Ingredients
number of servings
12
- 1 pint fresh oysters with juice
- 1 loaf day-old bread, cubed
- 1 Cup chopped celery
- 1 onion, finely chopped
- 1⁄4 Cup Chopped fresh parsley
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon dried sage
- 1 Cup butter
- 1⁄2 Cup chicken broth (optional)
- 2 large eggs
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Directions
120 min.
1. Step
Preheat your oven to 350°F (175°C). Having the right temperature is crucial to achieve the desired consistency of the dish, the bread should be moist yet crusty on top.
2. Step
In a large skillet, melt the butter over medium heat then sauté the celery and onion until tender and translucent. It's important not to rush sautéing these vegetables as this process brings out their natural sweetness, an essential flavor component of the dressing.
3. Step
Add the bread cubes into the skillet. It's okay if your bread cubes are different sizes; in fact, it adds to the texture of the dressing. Sprinkle the spices – parsley, thyme, salt, pepper, and sage.
4. Step
Drain the oysters, reserving their liquor. Chop them coarsely and add into the mixture. Then gradually pour in the oyster liquor to moisten. If you need more liquid, use chicken broth – it has a gentle flavor that won't overpower the oysters.
5. Step
Beat the eggs and add into the bread-oyster mix. Eggs will bind the ingredients together and give the dressing a richer flavor.
6. Step
Transfer the mixture to an uncovered baking dish and bake in the pre-heated oven for about 45 minutes, or until the top is brown and crusty.
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