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September 23, 2006

Fried Oyster Dressing

Fried Oyster Dressing
PREP TIME: 1 Hour

INGREDIENTS:

2 dozen select oysters
1 pint chicken livers
1 cup giblets from fowl
1/4 cup vegetable oil
2 cups diced onions
2 cups diced celery
1 cup diced bell pepper
1/4 cup diced garlic
1 cup chicken broth
1 bay leaf
1 tsp thyme
1 tsp basil
1/2 tsp salt
black pepper
hot sauce
1 cup vegetable oil
1 cup corn meal
4 cups cooked rice
1/2 cup sliced green onions
1/4 cup chopped parsley
METHOD:
If you would prefer to substitute 1 cup of ground pork in place
of the giblets, feel free to do so. Poach chicken livers in
lightly salted water until firm. Strain, cool and chop the
livers. Set aside. In a 10-inch cast iron skillet, heat 1/4 cup
vegetable oil over medium-high heat. Add chopped chicken livers
and giblets. Sauté 3-5 minutes or until giblets are browned. Add
onions, celery, bell pepper and garlic. Continue to sauté,
stirring occasionally, until vegetables are wilted,
approximately 10-15 minutes. Add 1/2 cup of chicken broth to the
skillet, along with bay leaf. Should mixture become too dry
during the sautéing process, continue to add a small amount of
broth. Blend mixture well, remove pan from heat and set aside.
When ready to complete the dressing, return the giblet mixture
to the heat and bring to a low simmer. Add thyme, basil, salt,
pepper and hot sauce. Pour in a small amount of chicken broth to
retain moisture. While mixture is simmering, heat 1 cup of
vegetable oil in another 10-inch cast iron skillet over
medium-high heat. Dredge the oysters in seasoned corn meal and
fry, a few at a time, until golden brown and cooked. Drain on
paper towels and keep warm. To the giblet mixture add rice,
beaten egg, green onions and parsley, stirring quickly to coat
the rice with all seasonings. Stir in fried oysters and adjust
seasonings if necessary. Serve as a side dish to any roasted
fowl or as a stuffing for turkeys or ducks.

Contributed to our recipe list Edythe.

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Posted by Willie Crawford at September 23, 2006 12:08 PM

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