TLC Cooking "Emeril's Chesapeake Bay Baked Oyster Dressing (Video)"

Emeril's Chesapeake Bay Baked Oyster Dressing

YIELD 4 to 6 servings (about 5 cups)

INGREDIENTS

2 dozen	shucked oysters, with their liquor
2 tablespoons	vegetable oil
2 cups	chopped onions
1 cup	chopped bell peppers
1 cup	chopped celery
1 1/2 teaspoon	salt
1/2 teaspoon	cayenne
3	bay leaves
1 tablespoon	chopped garlic
1/4 cup	chopped parsley
1 cup	water
4 cups	cubed white bread
1/3 cup	freshly grated Parmesan

PREPARATION:

Preheat the oven to 375°F.
Drain the oysters, reserving 1 cup of the liquor. Set aside.
Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. Saut? for about 5 minutes, or until wilted. Add the bay leaves, garlic, and parsley. Saut? for about 1 minute.
In a mixing bowl, combine the bread mixture with the oyster liquor and enough water to moisten.
Add the moistened breadcrumbs to the vegetables in the skillet and cook for 2 to 3 minutes, stirring constantly. Add the oysters and the Parmesan cheese. Stir to mix well and remove from the heat.
Oil a 9 X 11-inch baking pan and pour in the mixture. Top with more Parmesan and bake for about 1 hour, or until bubbly and golden brown.
Remove the bay leaves and serve hot.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
This recipe was featured on the A Local Thanksgiving Episode of Emeril Green.

This recipe appears in: Savory Sauces

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