Ruth Fertel’s Plaquemines Parish Oyster Dressing

Name: Ruth Fertel’s Plaquemines Parish Oyster Dressing
Yield: Yields 15-20 servings
Cuisine: American
Ingredients: Salt, black pepper, and cayenne pepper to taste; 1 dozen eggs, whipped; 3 stale poor boy bread or French bread loaves; Salt, black pepper, and cayenne pepper to taste; Salt, black pepper, and cayenne pepper to taste; 1 gallon oysters with liquid; 2½ cups butter, melted, divided; 1 lb. smoked sausage, minced; 1 cup diced red bell peppers; ¼ cup minced garlic; 12 chicken bouillon cubes; 3 stale poor boy bread or French bread loaves; 1 lb. hot sausage, minced; 3 cups diced onions; 2 cups diced celery; 1 cup diced green bell peppers

Preparation info

Yields
15-20
servings

Difficulty
Easy

Appears in

Louisiana Eats!

By Poppy Tooker

Published 2013

About

This delicious classic, oyster dressing is still a fixture on Fertel and Hingle Thanksgiving dinner tables. If your family isn’t quite as large, this recipe is easily halved.

Ingredients

1 gallon oysters with liquid
2½ cups butter, melted, divided
1

Americas
United States
Dinner
Garnish
Thanksgiving
Louisiana

Method

Preheat oven to 350 degrees.

Pour oysters and the oyster liquid into a 5-quart pot. Check oysters to make sure that any shell pieces are removed. Gently poach oysters over a medium heat until edges begin to ruffle. Drain oysters, reserving all poaching liquid. When oysters are