Oyster Dressing and Other Bountiful Recipes

When CBF's Oyster and Fisheries Scientist Tommy Leggett got tagged to appear on the Emeril Green show, we were all pretty excited. Emeril brought Tommy and his fresh Chesapeake Bay oysters to the show's kitchen in the Whole Foods store in Fairfax, VA. Now, fresh from Emeril's website, here is the recipe for Emeril's Chesapeake Bay Baked Oyster Dressing, just in time for Thanksgiving. For more tips from Tommy and Emeril, view the video.

CBF's Clagett Farm also got it's own feature on another episode of the show, Bounty of the Harvest. Emeril gave CBF seasonal employee Gail Taylor and Buy Local afficiando Rita Calvert tips for cooking when you have so many vegetables you don't know what to do with them all.

Emeril's Chesapeake Bay Baked Oyster Dressing

Tommy Leggett (wearing the hat), CBF's oyster and fisheries scientist in Virginia, cooks oyster stuffing with chef Emeril Lagasse. Cameras film the scene at Whole Foods Market in Fairfax, VA, for the cooking show, Emeril Green. Yield: 4 to 6 servings (about 5 cups)
(With assistance from CBF's Tommy Leggett, photo right)

Ingredients:
2 dozen shucked oysters, with their liquor
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 1/2 teaspoon salt
1/2 teaspoon cayenne
3 bay leaves
1 tablespoon chopped garlic
1/4 cup chopped parsley
1 cup water
4 cups cubed white bread
1/3 cup freshly grated Parmesan

Method:
Preheat the oven to 375°.

Drain the oysters, reserving 1 cup of the liquor. Set aside.

Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. Saute… for about 5 minutes, or until wilted. Add the bay leaves, garlic, and parsley. Saute… for about 1 minute.

In a mixing bowl, combine the bread mixture with the oyster liquor and enough water to moisten.

Add the moistened breadcrumbs to the vegetables in the skillet and cook for 2 to 3 minutes, stirring constantly. Add the oysters and the Parmesan cheese. Stir to mix well and remove from the heat.

Oil a 9 X 11-inch baking pan and pour in the mixture. Top with more Parmesan and bake for about 1 hour, or until bubbly and golden brown.

Remove the bay leaves and serve hot.

This recipe was originally featured on the A Local Thanksgiving Episode of Emeril Green, Lagasse's original series on Discovery Channel's Planet Green network, courtesy Martha Stewart Living Omnimedia, Inc.

Emeril Lagasse and CBF seasonal employee Gail Taylor Visit the Emeril Green website for the following recipes from Bounty of the Harvest, as well as more tips and farmers' market inspired recipes:

(with the assistance of CBF's Gail Taylor, photo left)
Emeril's Smoked Tomatoes a la Rita Calvert
Emeril's Eggplant, Oven Dried Tomato and Skordalia Stacks
Emeril's Carrot, Orange and Fennel Salad with Carrot Juice Dressing
Emeril's Sweet Potato Empanadas with Mexican Style Pickled Cabbage
Emeril's Miso Vegetable Soup with Smoked Tofu

Photo from the Emeril Green website

Kim Ethridge

Issues in this Post

Eastern Oysters   Food and Drink  

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