Oyster Dressing

2 pints Gold Band oysters 1 cup vegetable oil 20 chicken gizzards 3 cups Italian bread crumbs 5 chopped chicken livers 2 medium onions 1 bunch celery 1 sweet pepper 15 sprigs parsley 1 small loaf stale Frenchbread 15 green onions 1 turkey gizzard and liver Salt and pepper



Oyster Dressing Makes 10 - 15 servings

cuisine: American

meal type: Appetizer, Entrée

technique: Poached

Seafood has a long tradition on holiday tables! Oysters are wonderful on the half-shell or in this traditional dressing recipe. Give your family and friends something special this season and offer oysters!

Boil livers and gizzards in 3 cups of water and retain broth. Soak French bread and breadcrumbs for 10 minutes. Drain excess liquid. Chop celery, onions, green onions, sweetpepper in food processor or blender. Chop all gizzards and livers in food processor or blender. Poach oysters for 4 minutes. Chop the poached oysters and save oyster liquer. Simmer, in oil, all chopped vegetables on medium low heat for 5 minutes. Add drained bread ingredients. Add chopped oysters and oyster liqueur. Add butter, parsley and broth as well as salt and pepper to taste. Simmer on low heat for 30 minutes or until dressing is dry enough for your taste.

Source: ThePerfectOyster.com Photo courtsey of Taylor Shellfish Company, Inc.