Oyster Dressing, New Orleans Style
3 doz. Oysters
1 qt stale bread, wet and squeezed
2 tbsps butter
1 chopped onion
1 tbsp parsley
1 sprig thyme
1 bay leaf
3 tbsps sage
salt and pepper to taste
Drain the oysters, carefully removing all bits of shell. Save oyster liquor for stuffing. Wet stale bread with hot water, squeezing thoroughly. Mix and season with sage. Chop fowl’s liver and gizzard finely, and put 1 tbsp butter into frying pan.
Mix in chopped onion, and chopped liver and gizzard in the pan. As the mixture browns, add the herbs, and then the bread. Mix well. Add remaining butter and stir, blending thoroughly.
Add the oyster liquor, and then mix in the oysters. Stir for several minutes before using it to stuff the fowl