Kathie Oh's Recipe

Oyster Dressing

Category: on the sidelines

1 loaf stale french bread
2 dozen Louisiana Oysters
1/2 # chicken or turkey liver
1/2 tsp cayenne pepper
1/2 tsp white pepper
1 tsp paprika
1/2 c. pecan meat
Pinch of sage
1 tsp thyme
1 c. cornmeal
2 eggs beaten
3 medium onions chopped
2 cups chopped celery
3 tsp butter or oil


Break bread into small pieces, soak in strained oyster juice. Squeeze out extra juice, mix in cornmeal. Saute onion, celery, chopped liver, nuts, thyme, and sage in 3 tsp butter until the onions clear. Mix in cornmeal/bread mixture and mix well. Season to taste with salt and peppers, chop large oysters or add small ones, remove from fire, add 2 beaten eggs. Bake at 350º until the internal temperature reaches 140 º.