Wagner's Southern Oyster Dressing
recipe has come from Patty McDuffy via the GARLIC-RECIPE
group at www.egroups.com
1 tsp. thyme
1 Tbs. Chef Johnny's Greek Seasoning (or mix
oregano, thyme, onion, garlic
and black pepper to taste)
1 loaf french bread - cubed
3 ribs celery - chopped
1 large bell pepper - chopped
2 medium onion - chopped
6 cloves garlic - diced
2 cups chicken stock
1 quart oyster - fresh
1/2 pound bacon - cooked and drained
5 eggs - beaten
1 stick butter
the chopped bacon and drain the grease.
the cubed French bread on a cookie sheet and
place in a 200° oven and allow to dry
but not to brown.
a heavy saute pan, melt the butter and add
the onions, celery and bell pepper and cook
until soften. Remove from heat and hold.
the liquid from the oysters reserving the
a large mixing bowl, add the dried bread cubes
and moisten with some of the reserved liquid
from the oysters. Do not over moisten; the
oysters will release some moisture while cooking.
the sautéed vegetables, cooked bacon
and beaten eggs. Lightly mix.
chop the oysters. Add the chopped oysters
and the seasoning to the mixture.
a baking dish with vegetable oil and add the
dressing. Bake in a 350ºF oven for 30
to 40 minutes.