Ruth Fertel's Plaquemines Parish Oyster Dressing

Prep Time: 1½ Hours
Yields: 15–20 Servings

Comment:
Oyster dressing is a classic dish that is served on virtually every Thanksgiving table in Plaquemines Parish. This magnificent recipe is from the famous founder of Ruth's Chris Steak House, Ruth Fertel.

Ingredients:
1 gallon oysters with liquid
¼ pound butter
1 pound smoked sausage, minced
1 pound hot pork sausage, minced
3 cups diced onions
2 cups diced celery
2 cups diced green bell peppers
1 cup diced red bell peppers
¼ cup minced garlic
12 chicken bouillon cubes
salt, black pepper and red pepper flakes to taste
3 (30-inch) loaves stale French bread
1 dozen eggs, whipped
1 pound melted butter

Method:
Pour oysters with liquid into a large pan and examine carefully, removing any partial shells. Heat oysters until edges curl. Drain, reserve liquid and set aside. When oysters are cool to touch, chop coarsely and set aside. In a large Dutch oven, melt ¼ pound butter over medium-high heat. Sauté sausages until fat is rendered. Add onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in chopped oysters, oyster liquid and bouillon cubes. Bring to a rolling boil, reduce to simmer and cook 5 minutes. Season with salt and peppers. Preheat oven to 350°F. Chop bread into 1-inch cubes. Stir bread into oyster mixture, 2 cups at a time, until enough bread has been added to absorb liquid but mixture is still moist. Remove from heat and blend in eggs and remaining melted butter. Pour into a large baking pan, cover with foil and bake 1 hour. Remove foil and brown 15 minutes.