New Orleans-style Oyster and French Bread Dressing

New Orleans Style Oyster and French Bread Dressing

2 large loaves stale French bread, cubed 1 quart fresh oysters 1 bunch parsley, trimmed and chopped 2 bunches green onions, chopped 1 large bell pepper, chopped 1 large onion, chopped 4 ribs celery, chopped 3 garlic cloves, chopped 1 T. (heaping) bacon drippings 1 cup butter (2 sticks) 1/8 to 1/4 t. thyme Salt and red pepper to taste

Dry the bread cubes on a baking sheet at 200 degrees. Drain the oysters, reserving the liquor and discarding any shells. Cut large oysters into halves if desired. Soak the bread cubes in the reserved oyster liquor in bowl. Saute the parsley, green onions, bell pepper, onion, celery and garlic in a mixture of the bacon drippings and 1/2 cup of the butter in a large skillet until the vegetables are tender. Combine the saut�ed vegetables, bread cubes, remaining 1/2 cup butter, oysters, thyme, salt and red pepper in a bowl and mix well. Spoon the dressing into a baking dish. Bake at 350 until brown and bubbly. Serves 10 to 12 Source: River Road Recipes IV

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