loaf (24-inches long) French bread sticks (12 tablespoons) butter, divided cup chopped onions cup chopped celery cup diced green bell pepper garlic cloves, minced pint fresh oysters juice reserved, chopped if needed cup chopped smoked or andouille sausage cup chopped fresh parsley cup chicken broth sleeve (about 15) saltine crackers, crushed
INGREDIENTS
1/2
1
Cut the bread into cubes. Spread them on an even layer on a baking sheet. Bake for about 10 minutes until the bread is toasted but not yet brown. Remove the bread from the oven and allow it to cool. Do not turn the oven off.
2
Melt 8 tablespoons of the butter in a stock pot over medium high heat. Add the onion, celery and green bell pepper. Lightly season with a little salt and pepper. Saute until the vegetables are tender, about 7 minutes. Add the sausage and minced garlic and sauté for and additional 30 seconds.
4
Add the bread to the pot. Stir to coat the bread with the juices. The bread should be moist but still keep its shape, not soggy. Use the reserved juice from the oysters if necessary. Add a little bit of the chicken broth if you don’t have enough oyster juice. Spread the dressing into a greased 8 x 8 casserole dish or 11-inch cast iron skillet.
5
Spread the crushed saltines over the top of the dressing. Melt the remaining four tablespoons of butter. Drizzle the butter over the top of the crackers.
6
Bake at 350 degrees F for 30 minutes until the top of the dressing is toasted and the crackers start to turn golden brown. Allow the dressing to cool for 15 minutes before serving.
Yield
1 cup
calories
367 kcal per serving
carbs
26 g per serving
FAT
25 g per serving
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