Put This Oyster Dish on Your Holiday Table

During the holidays I look forward to a lot of things: Christmas lights, cold weather, singing loudly to Jingle Bell Rock with my mom. But most of all, my dad’s oyster dressing.

In my household, my dad is the chef and the holidays are like his Super Bowl (the one the Saints won of course). Every year since I was little the holiday menu has never changed and his oyster dressing was always the first thing everyone put on their plate. To put this into perspective of how amazing this dish is, when I was younger I hated oysters but when he made this it rocked my little cold heart and opened my eyes to the wonder that is the oyster. Now, it’s become such a hit he has to make two pans of it every year for the family and if you’re lucky you can sneak away a little for leftovers the next day. If you want to become the hero to your friends or family this holiday season, this needs to be on your table.

Kevin’s Oyster Dressing

1 pint oysters in liquid
1/2 pound ground round
3 slices stale bread
1 onion, diced
1/2 cup celery, chopped
3 cloves garlic, minced
1/2 cup water
1 teaspoon thyme leaves
1/2 teaspoon cayenne pepper
1 tablespoon salt
1/4 cup butter, melted
1 egg, beaten
1 tablespoon parsley, chopped
1 teaspoon paprika
1/2 cup seasoned breadcrumbs

Preheat oven at 350 degrees. Break bread in mixing bowl then pour water over bread. Drain oysters and pour liquid over bread. Let bread soak well. Heat butter in saucepan over medium-high heat. Place ground meat in saute pan, stirring well. Cook until lightly brown. Add onions, celery and garlic and cook 5 additional minutes. Add bread to meat mixture. Stir well breaking up and large pieces of bread. Chop oysters (not too small) then add oysters to meat mixture. Add salt, pepper and thyme. Cook for 15 minutes. Add parsley and paprika. Stir in beaten egg. Place mixture in baking pan and sprinkle with breadcrumbs. Bake for 15-20 minutes. Serves 6-8