{"id":1650,"date":"2017-11-16T09:38:38","date_gmt":"2017-11-16T09:38:38","guid":{"rendered":"https:\/\/www.commanderspalace.com\/oyster-dressing"},"modified":"2024-06-28T01:03:08","modified_gmt":"2024-06-28T01:03:08","slug":"oyster-dressing","status":"publish","type":"page","link":"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/oyster-dressing.html","title":{"rendered":"Oyster Dressing"},"content":{"rendered":"

Oyster Dressing<\/h1>\n
\n
½ gal oysters<\/div>\n
1 stalk celery<\/div>\n
3 small onions<\/div>\n
1 large stale poboy bread<\/div>\n
1 small bell pepper<\/div>\n
2 bunches shallots<\/div>\n
1 stick oleo<\/div>\n
½ pt chicken livers<\/div>\n
½ pt chicken gizzards<\/div>\n
2 eggs<\/div>\n
2 or 3 bay leaves<\/div>\n
salt<\/div>\n
pepper<\/div>\n
thyme<\/div>\n
 <\/div>\n
Chop onions, celery, bell pepper, garlic and shallots finely.<\/div>\n
Sauté onions, celery, bell pepper, garlic and shallots in butter or oleo until transparent<\/div>\n
Boil gizzards.  Let cool then chop well and fry off chopped livers and above ingredients.<\/div>\n
Cut large oyster in half.  Save water.  Cut up bread and place in oyster water.  Sauté oysters and cook until curling.<\/div>\n
Mix 2 eggs by scrambling.<\/div>\n
Combine bread soaked in oyster water with 2 scrambled eggs.<\/div>\n
Mix all ingredients together and fry off with more oleo.<\/div>\n
Season with salt and pepper.<\/div>\n
Add thyme and bay leaves<\/div>\n
 <\/div>\n
Bake at 350 degrees until not soupy.<\/div>\n<\/div>\n

 <\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

Oyster Dressing ½ gal oysters 1 stalk celery 3 small onions 1 large stale poboy bread 1 small bell pepper 2 bunches shallots 1 stick oleo ½ pt chicken livers ½ pt chicken gizzards 2 eggs 2 or 3 bay leaves salt pepper thyme   Chop onions, celery, bell pepper, garlic and shallots finely. Sauté […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":1692,"menu_order":220,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1650","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nOyster Dressing - Commander's Palace<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.commanderspalace.com\/cuisine\/recipes\/oyster-dressing.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oyster Dressing - Commander's Palace\" \/>\n<meta property=\"og:description\" content=\"Oyster Dressing ½ gal oysters 1 stalk celery 3 small onions 1 large stale poboy bread 1 small bell pepper 2 bunches shallots 1 stick oleo ½ pt chicken livers ½ pt chicken gizzards 2 eggs 2 or 3 bay leaves salt pepper thyme   Chop onions, celery, bell pepper, garlic and shallots finely. 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