Tasty Oyster Dressing Complements Holiday Meals

by Monica Skaggs/Newsroom Ink

Festive occasions. Loved ones gathered together. Familiar holiday tunes. And a delectable aroma coming from the kitchen. Must be Thanksgiving and the Holiday Season. And if a mouthwatering oyster dressing rounds out that holiday meal, well shucks, that’s some good holiday eatin’!

While the Gulf oyster harvest has been down for the past few years, there should be enough Gulf Coast oysters to contribute to table settings in homes and restaurants this holiday season. That’s good news for the seafood community. And hungry seafood lovers everywhere.

Part of America’s Heritage

Chronicles about the history of oyster dressing – or ‘stuffing’ as it’s sometimes known – abound. Some say the dressing featuring meaty, plump oysters dates back to American colonial days. By the 17th century, European cookbooks were featuring ways to make oyster dressing.

Chef Matt Regan of Lüke Restaurant in New Orleans, a John Besh creation. Photo: Lüke

Whatever the origin, oyster dressing recipes have been handed down by great cooks and used by popular restaurants everywhere.

At restaurants from Houston to New Orleans to Key West, chefs are busy stirring up all those delicious foods that guests expect this time of year. And oyster dressing plays a prominent role.

“This is the peak of oyster season,” said Chef Matt Regan formerly of Lüke Restaurant in New Orleans, a John Besh creation. “The Gulf waters get cold and the oysters get plump and salty. This is the time of year when you find most of the traditional oyster dishes.”

What’s his secret for turning out the finest, most decadent oyster dressing?

“Obviously, buy the best oysters you can get,” Regan says. “And I always save oyster ‘liquor’ in my freezer. That’s the liquid they’re swimming in as you shuck them. It’s a great cooking ingredient for dressing, gumbos and sauces.”

Regan believes it is fun to prepare great food for the holidays – and make everybody happy.

Chef Matt Regan’s Oyster Dressing

Makes 12 servings

• 2 ounces slab bacon, cut into 1/4-inch dice
• 1 stick unsalted butter
• 1 celery rib, cut into 1/4-inch dice
• 1/2 green bell pepper, cut into 1/4-inch dice
• 1/2 small onion, finely diced
• 2 large garlic cloves, minced
• 2 tablespoons sweet paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 2 large baguettes (about 1 pound), cut into 1/2-inch dice (12 cups)
• 4 dozen shucked oysters plus 1 cup oyster liquor, oysters halved (2 cups)
• 2 scallions, minced
• 2 tablespoons chopped parsley
• 4 large eggs
• 1 teaspoon hot sauce
• 1 teaspoon kosher salt

Instructions

Preheat the oven to 350°. Butter a 10-by-14-inch shallow baking dish. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter and let melt, then add the celery, green pepper, onion and minced garlic and cook until softened, about 8 minutes. Add the paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally.

Put the diced baguettes in a large bowl. Spoon the bacon mixture on top. Add the oysters and their liquor along with the scallions and parsley.

In a small bowl, beat the eggs with the hot sauce and salt. Pour the eggs into the bowl and mix everything together. Scrape the dressing into the prepared baking dish and bake in the upper third of the oven for about 45 minutes, until heated through and crisp on top. Serve hot.

Tags: Chef Matt Regan, Gulf Seafood Institute, Gulf Seafood News, Lüke, oyster dressing, oysters, Thanksgiving