A family holiday tradition: Maw-Maw always had a pot of fresh Oyster Dressing to go with the holiday spread. As a kid, I didn't know it had oysters in it, I just knew it was delicious! Some variations on this dish include rice or French bread, but I just wanted to share how we still do it in my family.
- 2 lbs. ground beef
- 2 lbs. ground pork
- 1 pint oysters
- 1 quart chicken stock
- 1 stick butter
- 1 large onion, diced
- 1 bell pepper, diced
- 4 stalks celery, chopped
- 5 cloves garlic, minced
- Boudreaux's Backyard Lil' Bit Better Creole seasoning
- Boudreaux's Backyard Low & Slow Simmer seasoning
- 4 tbsp. parsley, chopped
- Panko breadcrumbs as needed
- Brown meat, drain, set aside.
- Sort oysters, and pick for shells. In separate pot, add oysters with liquid and 1 quart chicken stock. Simmer 3-5 minutes. Remove oysters and reserve liquid.
- Add oysters to food processor and blend.
- Add butter, allowing to melt. Then add trinity and sauté until soft.
- Add garlic and cook about 1-2 minutes or until fragrant.
- Return ground meat to pot with vegetables. Add ground oysters along with liquid, and season liberally. Simmer 1 hour.
- Add in parsley and panko to reach desired consistency, stirring to incorporate.