Thanksgiving: Oyster Stuffing KRISSCOP's 50th Traditional Cache
krisscop: Well this one was FUN while it lasted...they dumped tons of debris and dirt right over the Cement car stopper, so I'm archiving this one.
Thanks for all the visits!!
Thanksgiving: Oyster Stuffing KRISSCOP's 50th
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Park and grab. Please replace top securely and be mindful of the muggles watching you through the near by windows.
Krisscop's Muggle spouse has flown to Louisiana and actually MET Chef Paul and taken classes from him.
We at the Krisscop house have made Turduckin (Boned turkey, Chicken, and Duck then sewn together)...inside each layer of boned meat is a different stuffing, so that when you cut into it it is THREE meats with NO bones and Three different Stuffings (cornbread, Oyster, Andouille Sausage stuffing)
Chef Paul Proudomme's FAMOUS Oyster stuffing
Ingredients [ View Metric ] 20 sm To medium oysters in their
1 c Cold water
3/8 lb (1 1/2 sticks) margarine
1 1/2 c Chopped onions
1 c Chopped celery
1 c Chopped green bell peppers
1 ts Minced garlic
1/2 c Chopped green onions
1/2 c Very finely chopped fresh
3 Bay leaves
1 c Very fine dry bread crumbs;
2 tb Unsalted butter; softened
.Preparation - Chef Pauls World Famous Oyster Dressing
Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use. Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add 3/4 cup of the onions, 1/2 cup of the celery and 1/2 cup of the bell peppers. Saut? over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently. When the onions are browned, stir 2 teaspoons of the Seafood Magic and the garlic into the skillet. Reduce heat to medium and continue cooking 5 minutes, stirring occasionally. Add the remaining 3/4 cup onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley and the bay leaves. Stir until margarine is melted. Continue cooking 10 minutes, stirring occasionally. Stir in the reserved oyster water and cook over high heat about 10 minutes, stirring occasionally. Stir in the remaining 2 teaspoons Seafood Magic and enough bread crumbs to make a moist, but not runny dressing; remove from heat. Stir in the drained oysters. Spoon dressing into an ungreased 8 x 8-inch baking pan and bake uncovered in a 350? oven for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup green onions and 1/4 cup parsley. Makes about 3 cups
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