Oyster Dressing

Farci aux Huitres

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Dozen Oysters
  • A Cupful of Bread, Wet and Squeezed
  • An Onion, Chopped Very Fine
  • ½ Square Inch of Ham
  • A Tablespoonful of Butter
  • ½ Teaspoonful of Sage
  • A Sprig Each of Thyme, Parsley and Bay Leaf, Minced Very Fine
  • Salt and Pepper to Taste


Wet the soft of the bread, and squeeze thoroughly, till you have one cup, judging the quantity of Stuffing always by the size of the fowl to be stuffed, and adding more in proportion, if needed. Season the bread well with salt and pepper, and add the minced herbs, mixing well. Take a tablespoonful of butter and put in the frying pan. As it melts, add the onion, which must be chopped very fine. Let this brown for about five minutes, and while frying add the bread and stir well. Then add the square inch of ham, minced very fine. Mix well and let all fry well. Season again to taste. Then add the two dozen Oysters, cut in two, with all the hard portions taken off. Mix all well, and let fry for a few minutes longer. Then, if you prefer a dry Dressing, place the pan in the oven and let the Dressing bake for ten minutes. If you prefer, as many do, the moister and richer Dressing, stuff the fowl or fish immediately and proceed to bake. Arrange and bake the fowl as in the directions on these special subjects. Twice the above quantity of bread will be needed, and perhaps a little more, in stuffing turkey. Nothing is more elegant or recherche than an Oyster Dressing. The flavor of sage is very much liked by some and disliked by others. If used — and the Creoles always use it — add one-half teaspoonful sifted, and mix thoroughly with the bread before putting it in the frying pan, if two cups of Dressing are used, and less for one cup, in proportion.