"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Oyster Dressing Recipe

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This recipe for Oyster Dressing, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stella Roper
Added: Saturday, July 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs ground Beef
2 1/2 lbs ground Pork
1 carton ground Chicken gizzard
1 carton of ground Chicken liver
4 doz. Louisiana Fresh Oyster's
1 bunch of chopped shallots
2 onions chopped
3 stalks of celery chopped
1 1/2 green bell peppers chopped
1/2 bunch fresh parsley chopped
1/2 loaf French bread (broken into pieces)

Directions:
Directions:
In a large pot, cook ground pork on medium to high heat until it is no longer pink in color. Remove from heat and set aside in another dish. In the same pot used to cook pork, cook beef and gizzards until done. Note: make sure when cooking pork, beef and gizzards to chop them fine while cooking so that they are not lumpy. Return pork in pot. Add onions, celery and bell pepper to meat mixture. Cook for an hour.

Add parsley, shallots and ground liver. Cook for about another hour. Season to taste with salt and pepper. Add oysters and let cook for thirty minutes. Soak French bread in water. Squeeze out water then add moisten bread to dressing. Cook for another hour on low heat. Stir often so it doesn't stick to bottom of pot.

Total cooking time is 3 1/2 hours.

Personal Notes:
Personal Notes:
Everyone's favorite dish and a Roper family must have on Thanksgiving.

 

 

 

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