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Recipe Name: New Orleans Oyster Dressing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

3 Tablespoon(s) Olive oil
1/2 Cup(s) Chopped onion
1/2 Cup(s) Chopped green bell pepper
1/2 Cup(s) Chopped celery
2 Tablespoon(s) Chopped garlic
3 Cup(s) Cubed day-old bread
1 1/2 Cup(s) Oysters with their liquor
1 Cup(s) Chicken broth
1/4 Cup(s) Chopped green onions
2 Tablespoon(s) Chopped parsley
1 Tablespoon(s) Bayou Blast, see * Note
1/2 Teaspoon(s) Tabasco pepper sauce
Salt, to taste
Freshly-ground black pepper
to taste
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe
whichis included in this collection.Preheat oven to 350 degrees.
Generously oil a medium baking dish.In a large skillet heat oil until
it begins to smoke. Add onion, greenpepper and celery and saute,
stirring frequently, 2 minutes. Add garlicand cook 2 minutes more.
Lower heat and fold in bread cubes, oysters andtheir liquor, and broth
until moistened. Add green onions, parsley,Bayou Blast, and Tabasco
pepper sauce; season to taste with salt andpepper. Pour dressing into
baking dish, cover with foil and bake for 30minutes. Remove foil and
bake 20 minutes until golden.Recipe Source: ESSENCE OF EMERIL with
Emeril Lagasse From the TV FOODNETWORK - (Show # EE-006 broadcast
11-17-1997) Downloaded from theirWeb-Site -
http://www.foodtv.comFormatted for MasterCook by Joe Comiskey, aka MR
MAD ~or- MAD-SQUAD@prodigy.net11-18-1997Recipe by:
Emeril Lagasse

Nutrition (calculated from recipe ingredients)
Calories: 124
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 276.5mg
Potassium: 204.7mg
Carbohydrates: 5.9g
Fiber: 1.3g
Sugar: 2g
Protein: 2.2g

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