It’s that time of year to create your favorite stuffing. At our house, our favorite is Tony Chachere’s baked Oyster Pecan Stuffing! Bam!
- In a medium saucepan over medium heat, heat the butter until it bubbles. Add the onion, green onion, thyme, oregano, and cayenne. Cook until the onions turn translucent.
- Shuck the oysters and save the juice reserving 1 cup of the liquor(oyster water). Set aside.
- Add the vermouth and bring it to a boil. Lower the heat a little and add the oysters. Poach for about three minutes, or until the oysters curl at the edges. Lower the heat to the lowest setting.
- Add the oyster water (up to 1/2 cup) and the French bread cubes. Stir to soak the bread cubes with liquid. If the oysters break up a bit as you do this, that’s okay. Let the mixture return to a simmer and hold there for about three minutes.
- Add the parsley and the chopped pecans. Toss to evenly distribute them in the mixture. It should be fairly loose and wet; tighten it up to a stiff mixture with the bread crumbs, and transfer it to a baking dish.
- Just before serving, bake, covered, in a 350-degree oven until warm all the way through. Then bake another few minutes uncovered to get a bit of a crust on top. Serves six to eight.
- 1 stick butter
- 1 medium onion, chopped
- 3 green onions, tender green parts only, finely snipped
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- Pinch cayenne
- 1/4 cup dry (white) vermouth
- 24 oysters, chopped (save the water)
- 10 inches of a stale poor boy French bread loaf, cut into cubes
- 10 sprigs flat-leaf parsley, leaves only, chopped
- 1 cup chopped pecans
- 1/2 cup bread crumbs
- 1 tbs Tony Chachere’s Instant Roux and Gravy Mix
- 1 tbs Tony Chachere’s Creole Seasoning
- 2 dozen fresh oysters