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Oyster dressing was something I had not tasted until I moved to New Orleans.  It's become one of my Oyster Dressingfavorites.

This is a classic oyster dressing recipe and I'm sure it will become one of your favorites too.

Recipe By     : Sitara
Serving Size  : 10   Preparation Time :1:20
Categories    :  Cajun/Creole    Holidays
                           Breads     Stuffings

  Amount     Measure       Ingredient -- Preparation Method
     --------     ------------       --------------------------------
   1          long loaf             French bread, stale
   3         10-ounce containers  (about 3 dozen medium) oysters
   2          cups                   chicken or turkey stock
   1          stick                   butter
   1          large                  onion, chopped
   3         stalks                 celery, chopped
   3         cloves                garlic, minced
   1          bunch                green onions, chopped, white and green parts separated
  1/2        cup                    chopped parsley

Salt, pepper, Creole seasoning and cayenne to taste

Buy a large loaf of French bread  several days before making the dressing and let it go stale.

1.  In a very large bowl, break bread into small pieces and cover with water strained from the oysters and the chicken stock. Let soak 30 minutes to an hour.

2.  Meanwhile, melt butter in a large skillet and saute white onion, white parts of green onion, and celery until soft. Add garlic and saute a few minutes more.

3.  Add this mixture, the green onion tops and parsley to the soaked bread and mix well.

4.  Check oysters to eliminate any shell, chop them and stir into mixture. Add salt, pepper and Creole seasoning to taste.

Place in a greased 9-by-13-inch baking dish, making sure there is plenty of liquid. Add more stock or water if necessary to make dressing very moist. Bake at 400 degrees for about 45 minutes to an hour, or until dressing has firmed up and lightly browned on top.

This dressing can be stuffed into a turkey and baked, but the turkey should be stuffed at the last minute.  If baked inside the turkey,  use a thermometer to make sure the dressing reaches at least 165 degrees.