Chargrilled Oyster Dressing Recipe
Ingredients for Chargrilled Oyster Dressing Recipe
- Jimmy dean sausage (one roll)
- 2 dozen oysters shucked
- 12-16 oz Martha white cornbread
- 1 sweet onion chopped
- 1 bell pepper chopped
- 1/2 stalk of celery minced
- Seafood stock
- 6 tbsps Butter
- 1 tsp Garlic
- Parmesan Cheese
Directions for Chargrilled Oyster Dressing Recipe
- Make cornbread as the package directs, inside of the pan that you have baked it in, break all of the cornbread up into crumbs and then set aside
- Use 3 tablespoons of butter and begin to sauté the onions, celery, and bell peppers until nice and caramelized and then set aside
- Remove the vegetables from the pan and in that same pan sauté the Jimmy Dean sausage with a good pinch of thyme and a 1/4 tsp of basil, break it down the same way you were breaking down as if you were making taco meat you don’t want huge chunks you want it nice and even
- Prep oysters by rinsing off all of the liquid and Run your finger over the oyster and the little firm piece that you feel cut that off (you don’t want that) and put the rest of the oyster in the bowl
- In a separate pan melt the remaining 3 tablespoons of butter immediately add the garlic, green onions, about 2 to 3 teaspoons of white wine or beer, A half teaspoon of crab shrimp and crawfish boil, add oysters and Cajun seasoning to taste. The oysters won’t take long at all to cook about two minutes even, maybe less if your stove gets hot quickly.
- Depending on the texture you prefer take everything out of the pan , add to a chopping board and chop up really fine or if you preferred the texture to be almost that the oysters are invisible add that entire pan to the food processor and blend it just a few times to make it almost like a paste
- Now you can add everything that you’ve prepped along with any juices or fats left(from veggies, sausage and oysters) behind to the corn bread crumbs in the baking pan.
- Once you mix all of the ingredients thoroughly, add Seafood stock one cup at a time you want everything to be evenly moist you don’t want to have puddles of stock. So stop adding the stock when every portion is moist after mixing.
- At This point you can add a little bit of extra seasoning if you want but keep in mind that the Jimmy Dean sausage is rather salty already and when you bake it more seasoning will come out
- Top with Parmesan cheese and parsley and bake until the edges are golden and the dressing feels slightly firm. Roughly 20 to 25 mins