Oyster Bread Dressing

Oyster Bread Dressing Recipe from France with Gizzards, Ground Beef, Pork, and Chicken Livers

Region / culture: France | Preparation time: 30 minutes | Cooking time: 1 hour and 30 minutes | Servings: 8

Introduction

Oyster Bread Dressing is a classic Southern dish that is perfect for holiday gatherings or special occasions. This savory dressing is made with a combination of french bread, gizzards, ground beef, pork, chicken livers, and oysters, creating a rich and flavorful dish that is sure to impress your guests.

History

Oyster Bread Dressing has roots in Southern cuisine, where oysters are plentiful and often used in traditional dishes. This recipe has been passed down through generations, with each family adding their own unique twist to make it their own.

Ingredients

1 (1 lb (454 g)) loaf of french bread
0.25 lb (113 g) of chicken gizzards
3 cups of water
1 cup of finely chopped onion
0.25 cup of finely chopped celery
0.25 cup of finely chopped green pepper
1 bunch of green onions, finely chopped
1 bunch of fresh parsley, finely chopped
2 cloves of garlic, crushed
0.25 cup of butter
0.5 lb (227 g) of ground lean beef
0.25 lb (113 g) of ground pork
0.25 lb (113 g) of chicken livers, finely chopped
1 tsp of instant-blending flour (like Wondra)
0.5 tsp of salt
0.25 tsp of pepper
0.25 tsp of cayenne pepper
2 (or more) dashes of hot sauce
2.5 pt (1.18 liter) of oysters, undrained

How to prepare

Cut the bread in half lengthwise and place the cut side up on a baking sheet. Bake at 350°F (177°C) for 15 – 20 minutes until lightly browned.
Allow the bread to cool.
Tear the bread into approximately 1 inch pieces.
Place the torn bread in a large bowl and set it aside.
In a saucepan, combine the gizzards and 3 cups of water. Cover and cook over medium heat for 45 minutes or until the gizzards are tender.
Remove the gizzards from the saucepan, but reserve 1.5 cups of the broth.
Finely chop the gizzards and set them aside.
In a large skillet, sauté the vegetables, parsley, and garlic in butter.
Add the chopped gizzards, ground beef, pork, and livers to the skillet. Cook over medium-high heat until the meat is no longer pink, stirring to crumble the meat.
Add the reserved broth to the skillet, reduce the heat to low, and simmer for 30 minutes or until the broth has been reduced to about 0.5 cup.
Stir in the flour and seasonings.
Simmer for an additional 10 minutes.
Spoon the meat mixture over the bread in the large bowl.
Cut the oysters in half and add them, along with the oyster liquid, to the bread mixture.
Stir the mixture until well combined.
Grease a 3 qt (2.84 liter) casserole dish.
Spoon the mixture into the greased casserole dish.
Bake at 350°F (177°C) until thoroughly heated.

Variations

Add chopped pecans or chestnuts for added crunch.
Substitute sausage for the ground beef and pork for a different flavor profile.
Use cornbread instead of french bread for a Southern twist.

Cooking Tips & Tricks

Be sure to allow the bread to cool before tearing it into pieces to prevent it from becoming too soggy.

- Cooking the gizzards in water before chopping them adds a depth of flavor to the dish.

- Simmering the meat mixture with the seasonings allows the flavors to meld together and develop a rich taste.

Serving Suggestions

Serve Oyster Bread Dressing as a side dish alongside roasted turkey or ham for a delicious holiday meal. It pairs well with cranberry sauce and green beans.

Cooking Techniques

Sauté the vegetables until they are soft and translucent for the best flavor.

- Simmer the meat mixture slowly to allow the flavors to develop.

- Bake the dressing until it is heated through and the flavors have melded together.

Ingredient Substitutions

Use chicken or turkey gizzards instead of beef gizzards.

- Substitute shrimp or crab for the oysters if desired.

- Use vegetable broth instead of the reserved gizzard broth.

Make Ahead Tips

Oyster Bread Dressing can be made ahead of time and stored in the refrigerator for up to 2 days before baking. Simply cover the casserole dish with foil and refrigerate until ready to bake.

Presentation Ideas

Serve Oyster Bread Dressing in a decorative casserole dish garnished with fresh parsley for a beautiful presentation. You can also sprinkle paprika on top for a pop of color.

Pairing Recommendations

Pair Oyster Bread Dressing with a crisp white wine, such as Chardonnay or Sauvignon Blanc, to complement the rich flavors of the dish. A side salad with a tangy vinaigrette dressing is also a great accompaniment.

Storage and Reheating Instructions

Store any leftovers of Oyster Bread Dressing in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dressing in a preheated oven at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 2g

- Sugars: 3g

Fats

- Total Fat: 15g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 18g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 6%

- Iron: 10%

Alergens

Contains wheat, shellfish, and dairy

Summary

Oyster Bread Dressing is a rich and flavorful dish that is high in protein and fats. It is a great source of vitamins A and C, as well as iron.

Summary

Oyster Bread Dressing is a delicious and savory dish that is perfect for holiday gatherings or special occasions. With a rich combination of flavors and textures, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was given to me by a dear friend who had learned it from her own grandmother, who had learned it from her mother. This recipe for Oyster Bread Dressing has been passed down through generations, each cook adding their own special touch to it.

I remember the day my friend brought over a big pot of this dressing for a potluck dinner. The aroma that filled the room was intoxicating, a mixture of savory herbs, butter, and the briny scent of fresh oysters. I couldn't wait to try it, and when I did, I was hooked. The flavors were so rich and complex, I knew I had to learn how to make it myself.

My friend graciously shared the recipe with me, and I set out to make it for the first time. The ingredients were simple enough – day-old bread, oysters, celery, onions, butter, and a blend of herbs and spices. But it was the technique that made all the difference.

I started by sautéing the celery and onions in butter until they were soft and fragrant. Then, I added in the oysters, letting them cook just until they were plump and juicy. Next, I mixed in the torn pieces of bread, tossing them with the oyster mixture until they were well coated. Finally, I seasoned everything with a generous amount of salt, pepper, and a special blend of herbs that my friend had given me.

As the dressing baked in the oven, the smell that filled my kitchen was divine. The bread soaked up all the flavors of the oysters and herbs, creating a dish that was both comforting and elegant. When I served it to my family that evening, they all raved about how delicious it was.

Since that first time, I have made this Oyster Bread Dressing for countless gatherings and celebrations. It has become a staple at our holiday dinners, a dish that everyone looks forward to. I have tweaked the recipe over the years, adding my own twists and variations to make it my own. Sometimes I'll add in some crispy bacon or a splash of white wine for extra depth of flavor. Other times, I'll sprinkle some toasted pecans on top for a bit of crunch.

But no matter how I make it, the essence of this recipe remains the same – a dish that brings people together, a dish that evokes memories of family and tradition. Each time I make it, I feel a connection to all the cooks who came before me, who passed down this recipe with love and care. I am grateful for their wisdom and their generosity in sharing this treasure with me.

And so, I continue to make this Oyster Bread Dressing, honoring the legacy of those who came before me. Each time I take a bite of this savory and soul-warming dish, I am reminded of the power of food to bring us together, to nourish not just our bodies but our spirits as well. And for that, I am truly grateful.