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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Oyster Dressing


¼ cup Unsalted Butter
2 ounces Andouille Sausage, very small dice
¾ cups Yellow Onion, small dice
¾ cups Celery, small dice
2 Tbl Red Bell Pepper, fine dice
1 tsp Garlic, minced
¼ tsp Salt
¼ tsp Poultry Seasoning
½ tsp Black Pepper, freshly ground
1  tsp Dried Sage
2 Tbl Parsley, chopped
3 cups Chicken Broth
3 Large Eggs
2 cups Oysters, shucked, sautéed in a bit of butter just until edges curled
3 slices white bread, dried in a warm oven and crumbled
1 ½ cups day-old cornbread, crumbled
6 saltine crackers, crumbled


Preheat oven to 350.

Melt the butter in a large sauté pan over medium heat. Cook the sausage for 5-6 minutes. Add the onions and celery and cook for 5-10 minutes, stirring often to prevent browning. Add the red bell pepper, garlic, salt, poultry seasoning, black pepper and sage. Continue cooking for 3 more minutes.

Remove from the heat and place mixture in a large mixing bowl. Add the chopped parsley, chicken stock and eggs and beat with a wire whisk until well blended. Fold in the oysters, crumbled white bread, cornbread, and crackers. Pour into 3 quart Pyrex baking dish and bake for 45 minutes.

Remove from the oven and serve.

Yield: 8-10 servings

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