"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Smoked Oyster Dressing, by Yvette Castelot, is from Doc's Delicious Dishes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 C day-old french bread, cut into 1/2 in cubes 1/2 lb bacon, coarsely chopped 1 T minced garlic 2 T fresh sage, finely chopped 1 T thyme 2 C diced onion 1.5 C diced celery 1 C sliced white mushrooms 1 stick melted butter 1 C poultry stock 2 cans smoked oysters, coarsely chopped
Brown bacon in skillet. Drain all but 1/4 C of the bacon fat. Use the reserved fat to cook the onion, celery and mushrooms until soft.
Toss remaining ingredients and cooked bacon together with the melted butter. Add just enough stock to moisten bread (not soggy).
Bake in 350º oven for 30 minutes or until browned and heated through.
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