New Orleans Oyster Dressing

Step 1

Place a large stockpot over medium-high heat. Add about 1 tablespoon of vegetables. When hot, place the yellow onions and garlic head cut side down in the stockpot and brown for approximately 5 minutes.

Step 2

Add the celery, giblets, neck, chicken thigh, bouquet garni, and Garni bag into the stockpot. Add about 8 cups of cold water.

Step 3

Bring the stockpot to a boil, then immediately reduce the heat to a low simmer. After 15 minutes, skim off the impurities that bubble to the top. Maintain a low simmer for approximately 1 1/2 hours.

Step 4

Remove giblets, neck, and chicken thigh from the stockpot and place them in a bowl to cool. Strain the liquid and reserve. If this does not yield 4 cups of stock, add some commercial chicken or turkey stock. Discard the cooked vegetables.

Step 5

To prepare the giblets, remove the chicken thigh meat and discard the bones and skin. Pull the meat off the turkey neck. Place the poultry meat and giblets in a small food grinder or processor. Add about 2 tablespoons of stock and grind until smooth. Set aside. This should yield about 1 cup.

Step 6

Chop all the onions, celery, parsley and sage. Measure all other ingredients.

Step 7

Reserve about 1 tablespoon each of the chopped garlic and parsley for the oysters.

Step 8

Place a large frying pan over medium-high heat and brown the pork sausage (about 5 minutes). Remove the sausage from pan; leave at least 2 tablespoons of drippings in the pan.

Step 9

Continuing over medium-high heat, melt about 1 ½ sticks of butter in the same pan, scraping the sausage bits off the bottom.

Step 10

When the butter starts to foam, add the onions and celery and mix well. Fry until the onions are clear and starting to brown, about 15 to 20 minutes. Stir often so it doesn’t stick and burn.

Step 11

When the onions and celery have cooked down, mix in the garlic and about half of the Herb and Spice Blend. Stir until the garlic is aromatic, about 2 minutes.

Step 12

Add back the sausage with the bay leaves and at least 1/2 to 2/3 of the chopped sage. Mix to combine and allow this to cook for about 10 minutes, stirring often.

Step 13

Next, mix in the giblets, parsley, remaining sage and most of the remaining Herb and Spice Blend. Combine completely and cook another 10 minutes, stirring often while the flavors meld together.

Step 14

At this point, add about 2 1/2 cups of the stock (reserving the rest); bring this to a heavy simmer for about 5 minutes before adding the bread; mix well; leave on the heat for about 5 minutes, stirring constantly.

Step 15

Cover, remove from the heat and let this sit while you prepare the oysters.

Step 16

Strain the oysters into a bowl; reserve the oyster juice.

Step 17

Chop about 1/3 of the oysters.

Step 18

In a large saute pan, melt 4 tablespoons of butter until foamy; throw in the garlic until its aromatic then add the oysters (chopped and whole). See Notes

Step 19

Add the parsley and sauté until the oysters are curling up, this will take about 5 minutes and generate a lot of nice buttery oyster liquid.

Step 20

Add the oysters to the dressing using a slotted spoon letting the liquid drain through the spoon. Mix well to combine the ingredients. Add about 1/2 cup of the oyster/butter juice but be careful not to add too much juice-See Recipe Notes. The dressing should be supple and cohesive at this point, but not too wet. If more liquid is needed, add more oyster/butter juice and/or some of the reserved stock.

Step 21

Taste for seasoning and adjust according to your taste.

Step 22

Prepare two 9" X 13" baking dishes (or similar) by spreading softened butter inside. Spoon the dressing into the pans and smooth the top.

Step 23

Place the baking dishes in a preheated 350-degree oven for about 30 minutes until it is bubbly on the edges.