Secondline Oyster Dressing

Secondline Oyster Dressing
Serving: 4 – 6


3 tablespoons unsalted Butter
3 tablespoons shortening
1 cup onion, finely diced
3/4 cup celery, finely diced
2 tablespoons garlic, minced
1/8 cup green onions, sliced
1 tablespoon Fresh Sage, chopped
1 tablespoon fresh parsley, chopped
½ tablespoon dried thyme leaves
1 teaspoon fresh rosemary, chopped
6 cups French bread, cubed
1 dozen oysters, shucked, drained, and chopped; liquor reserved
2-3 cups chicken stock, hot
Kosher salt, to taste
Coarse ground black pepper, to taste
Cayenne pepper, to taste




Preheat oven to 350F degrees.


Melt the butter and shortening in an oven-safe Dutch oven (cast iron if available) over medium heat. Add the onions and celery; sweat until the onions are translucent. Add the garlic, green onions, sage, parsley, thyme, and rosemary, cook for 2 minutes. Add the French bread, stir to coat. Add the Oyster liquor and 1 cup of the stock, stirring constantly, and then add the stock in ½ cup intervals until you have a moist dressing. Stir in the Oysters; cook until they’re just cooked through. Season the dressing to taste with the salt, black pepper and Cayenne.  Bake for 15 minutes until the top of dressing becomes firm.


** It is unsafe to place any dressing or stuffing into raw fowl, especially dressing or stuffing containing any sort of seafood.  This can cause severe food poisoning.  Cook your fowl separately!!!