Follow these steps for perfect results
butter
melted
egg
lightly beaten
smoked sausage
finely chopped
onions
finely chopped
celery
finely chopped
bell pepper
finely chopped
garlic
minced
green onion
finely sliced
parsley
finely chopped
fresh bread
chunks
buttered cracker crumb
oysters
chopped
poultry seasoning
basil
seafood seasoning
black pepper
salt
turkey pan dripping
Melt butter in a large Dutch oven over medium heat.
Sauté smoked sausage, onions, celery, bell pepper, garlic, and green onion tops until tender, stirring frequently to prevent burning.
Stir in parsley.
Gradually stir in chopped oysters, oyster liquor, and turkey pan drippings.
Cook gently over medium-high heat for about 4 minutes, stirring constantly.
Add poultry seasoning, basil, seafood seasoning, black pepper, and salt.
Taste and adjust salt as needed, considering the oysters' natural saltiness.
Cover, reduce heat, and simmer for 5 minutes to marry flavors.
Remove from heat and gradually add bread chunks, adjusting amount for desired moisture.
Taste and make final seasoning adjustments.
Stir in raw egg to bind the mixture, then cover for a few minutes to set.
Transfer to a buttered casserole dish, sprinkle with buttered cracker crumbs, and drizzle with melted butter.
Bake uncovered at 375°F (190°C) for about 25 minutes.
Expert advice for the best results
Taste the oysters before adding salt to adjust for their natural salinity.
Do not overcook the oysters to prevent them from becoming rubbery.
Use day-old bread for better texture and absorption.
Everything you need to know before you start
20 minutes
Can be assembled a day ahead and baked before serving.
Serve in a warm casserole dish, garnished with fresh parsley sprigs.
Serve as a side dish with roasted turkey or ham.
Pairs well with green beans or cranberry sauce.
The acidity cuts through the richness of the dressing.
Discover the story behind this recipe
A traditional dish often served during holidays and special occasions in New Orleans.
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