RUTH FERTEL'S PLAQUEMINES PARISH OYSTER DRESSING

Prep Time: 1½ Hours
Yields: 10–12 Servings

Comment:
Oyster dressing is a classic dish that is served on virtually every Thanksgiving table in Plaquemines Parish. This magnificent recipe is from the famous founder of Ruth's Chris Steak House, Ruth Fertel.

Ingredients:
½ gallon oysters with liquid
3 cups reserved oyster liquid
4 tbsps butter
½ pound smoked sausage, minced
½ pound hot pork sausage, minced
1½ cups diced onions
1 cup diced celery
½ cup diced green bell peppers
½ cup diced red bell peppers
2 tbsps minced garlic
6 chicken bouillon cubes
salt and black pepper to taste
red pepper flakes to taste
1½ (2-foot) loaves stale French bread
6 eggs, beaten
½ pound melted butter

Method:
Pour oysters into a large pan, reserving liquid. Examine them carefully, removing any partial shells. Add reserved oyster liquid to pan, and heat oysters until edges curl. Drain, reserve 3 cups liquid and set aside. When oysters are cool to touch, chop coarsely and set aside. In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Sauté sausages until fat is rendered. Add onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in chopped oysters, oyster liquid and bouillon cubes. Bring to a rolling boil, reduce to simmer and cook 5 minutes. Season with salt and peppers. Preheat oven to 350°F. Chop bread into 1-inch cubes. Stir bread into oyster mixture, 2 cups at a time, until enough bread has been added to absorb liquid but mixture is still moist. Remove from heat and blend in eggs and remaining melted butter. Pour into a large baking pan, cover with foil and bake 1 hour. Remove foil and brown 15 minutes.


		RUTH FERTEL'S PLAQUEMINES PARISH OYSTER DRESSING Prep Time: 1½ Hours Yields: 10–12 Servings Comment: Oyster dressing is a classic dish that is served on virtually every Thanksgiving table in Plaquemines Parish. This magnificent recipe is from the famous founder of Ruth's Chris Steak House, Ruth Fertel. Ingredients: ½ gallon oysters with liquid 3 cups reserved oyster liquid 4 tbsps butter ½ pound smoked sausage, minced ½ pound hot pork sausage, minced 1½ cups diced onions 1 cup diced celery ½ cup diced green bell peppers ½ cup diced red bell peppers 2 tbsps minced garlic 6 chicken bouillon cubes salt and black pepper to taste red pepper flakes to taste 1½ (2-foot) loaves stale French bread 6 eggs, beaten ½ pound melted butter Method: Pour oysters into a large pan, reserving liquid. Examine them carefully, removing any partial shells. Add reserved oyster liquid to pan, and heat oysters until edges curl. Drain, reserve 3 cups liquid and set aside. When oysters are cool to touch, chop coarsely and set aside. In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Sauté sausages until fat is rendered. Add onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in chopped oysters, oyster liquid and bouillon cubes. Bring to a rolling boil, reduce to simmer and cook 5 minutes. Season with salt and peppers. Preheat oven to 350°F. Chop bread into 1-inch cubes. Stir bread into oyster mixture, 2 cups at a time, until enough bread has been added to absorb liquid but mixture is still moist. Remove from heat and blend in eggs and remaining melted butter. Pour into a large baking pan, cover with foil and bake 1 hour. Remove foil and brown 15 minutes.

Copyright © 2009 Chef John Folse & Company. 2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295