- 3 tbsp butter unsalted
- 3 tbsp duck fat
- 1 cup onion finely diced
- 3/4 cup celery finely diced
- 2 tbsp garlic minced
- 1/8 cup green onions sliced
- 1 tbsp fresh sage chopped
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh thyme leaves
- 1 tsp fresh rosemary chopped
- 6 cups French bread cubed
- 12 oysters shucked, drained, chopped; liquor reserved
- 2-3 cups chicken stock hot
- kosher salt black pepper and cayenne, to taste
- Melt the butter and duck fat in a dutch oven over medium heat.
- Add the onions and celery, sweat until the onions are translucent. Add the garlic, green onions, sage, parsley, thyme, and rosemary, cook for 2 minutes.
- Add the french bread, stir to coat. Add the Oyster liquor and 1 cup of the stock, stirring constantly, then add the stock in 1/2 cup intervals until you have a moist dressing.
- Stir in the Oysters, cook until they’re just cooked through.
- Season the dressing to taste with the salt, black pepper and Cayenne.
- Stuff into the chicken or turkey, or bake at 375 degrees in a greased Cast Iron skillet.
This recipe isn't only meant for Thanksgiving! This dressing will also compliment Quail, Duck, or even a thick cut Pork Chop with a pocket cut into it.