Recipe of the Week


Prep Time: 1½ Hours
Yields: 1 (2-quart) casserole

The addition of sausage and pecans to the Sunseri family’s recipe makes this dressing not only a holiday treat, but also a year-round favorite side dish.

24 fresh shucked oysters
¾ pound bulk pork sausage
½ cup minced andouille sausage
¾ cup pecans
¼ pound butter
¾ cup minced onions
½ cup minced celery
¼ cup minced green bell pepper
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
¼ cup minced garlic
2 large eggs, lightly beaten
1 tsp poultry seasoning
5 cups white bread cubes
5 cups crumbled corn bread
salt and black pepper to taste
granulated garlic to taste
4 cups chicken stock, divided

Preheat oven to 350°F. Lightly grease a 2-quart casserole dish with non-stick cooking spray and set aside. In a large skillet over medium-high heat, sauté pork sausage 3–5 minutes or until crumbled and lightly browned. Add oysters and toss gently with sausage until oyster edges begin to curl. Drain oysters and sausage, reserving 2 tablespoons of pan drippings. Transfer to a large bowl and set aside. In the same pan, melt butter over medium-high heat. Add andouille sausage, onions, celery, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Set aside. In a large mixing bowl, lightly beat eggs with poultry seasoning. Season to taste using salt, pepper and granulated garlic. Add bread cubes and corn bread to egg mixture then toss well to coat. Add oyster and vegetable mixtures along with reserved drippings and pecans, mixing well to incorporate ingredients. Add 3 cups chicken stock and mix to moisten dressing. NOTE: You may use more stock as needed if dressing is too dry. Dressing should have a pudding consistency. Place dressing in prepared casserole dish then bake 30–45 minutes or until top is lightly browned. Remove from oven and serve immediately.

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