Oyster Dressing - Virgie Broussard Style

Ingredients:

1  lb. ground pork (You can use JimmyDean regular pork sauage)

½  lbs. ground beef

 1 cup chopped onions

 2 cups chopped celery

 ½ cup real butter (1 stick -do not use margerine)

 1 loaf of stale french bread cut it up in cubes.

 1/3 cup chopped parsley

 11 dozen oysters and their liquid ( I get 2 half gallons of oysters)

 2 tsp. salt

 Instructions:                    

Before you start cooking, chop the onions, celery, and parsley. Cut each oyster into 2 or 3 pieces. Put in a colander and let drain. Use the liquid from  the oysters to soak french bread.  Use your hands to squeeze the excess oyster liquid out of the french bread .  You want the bread stuffing to be the consistency of bread dough.  Now you are ready to cook. Brown ground beef and ground pork in a big pot.  After the meat is completely brown, add onions and celery and cook for 15 minutes on a low fire with the lid on.  Then tilt the pot and skim off as must grease as you can.  Add butter and stir until it is melted completely.  Then add bread cubes that have been squeezed out. Important to cook this on a medium fire  for 15 minutes and stir frequently. Now add salt, parsley, and oysters you cut up.  Stir and heat thoroughly.   Pour into 2 casserole dishes.  Bake on 350°F for 30 minutes.

 Cook only one batch for Broussard family for Thanksgiving or Christmas (about 40-50 people). Cook it completely the day you make it.  Reheat in microwave Thanksgiving day.  Enjoy!

 Marianne (Broussard) Wolfe  sent me this recipe. It is her Mom's .

Me and Marianne at her Dad’s house in LaPlace, LA

      

“Every one can cook. If you try. If you put a little love into it.” Chef Leah Case