A Cajun Thanksgiving...Ruth Fertel's Plaquemine's Oyster Dressing

Thanksgiving is fabulous!  Unlike Christmas, it's all about family and food and not the gifts. This Thanksgiving we went home to be with our family and as always, it was beyond words.

Grab a cup of coffee or your beverage of choice because this is going to be one L-O-O-O-O-O-N-G post!

My BIL, Gerry and his gorgeous wife, Terry Lynn hosted this awesome Thanksgiving celebration.  You may remember the last time we went home for Thanksgiving was four years ago, in 2008 .  So let me walk you through this festival holiday eye candy!

 

My SIL, Terry Lynn, enlists the children to pass out strips of colorful paper to each guest.  Each guest writes what they are thankful for and my SIL makes a chain to use as garland for her Christmas tree!

 

Food porn shot. My BIL and my hubby carving up one of two of the fried turkeys...don't hate!

 

We enjoyed a gorgeous, sunny day...I think we topped out at 75.  We dined "Al-Fresco".

 

 

Look at the beautiful set-up.

 

I was lucky to get these shots before the rest of my hungry family got here!

 

A view from the tent to the house.

 

 

Can you feel the excitement?

 

 

Before we "Choot-em" we eat our veggies!

 

Lots and lots of fried turkey.

 

My BIL, Gerry hit a homer with rotissere pork loin - YUM!

 

 

A sneak peak of the star of the the show, the Oyster Dressing!

 

Oh yeah, the homegirlz are waiting for the blessing so we can eat.

 

My two SILs in the background, putting on the finishing touches.

 

My BIL and host, Gerry, right, the master chef of the Oyster Dressing that I am here bragging about today!

 

My hubby making sure he gets his fair share.

 

My SIL, Terry Lynn places this pirogue as a centerpiece on one of the serving tables, displaying past placeholders and parts of past centerpieces. How awesome is she that she hangs on to all of this nostalgia.  So many guests that have graced her table in the past have gone on, including both of my parents and my father-in-law.  So many wonderful memories.

 

Ruth Fertel's Plaquemines Oyster Dressing....recipe below and so worth trying!

 

Our hostess, my SIL, Terry Lynn. 

 

Gerrard and Terry Lynn, thank you so much for a memorable and delicious Thanksgiving. 

 

All our love!

 

 

Ruth Fertel's Plaquemines Oyster Dressing:

 

1 gallon oysters with liquid (about 8 dozen oysters)

1/4 lb. butter

1lb. smoked sausage minced

3 cups diced onion

2 cups diced celery

1 cups diced green bell pepper

1 cup diced red bell pepper

1/4 cup minced garlic

12 chicken bullion cubes

3 (2-1/2 foot long) loaves stale French bread

Salt, black pepper, red pepper flakes to taste

1 dozen eggs whipped

1 lb. melted butter

 

Pour oysters into a large pan, reserving liquid and go through them one at a time, removing any shells that remain.  Heat oysters in liquid until edges curl.  Drain oysters, save liquid and set aside.  When oysters are cool, chop coarsely and set aside.

 

Ina large Dutch oven, heat 1/4 lb. of butter over medium-high heat.  Saute sausage until oil is rendered.  Add onions, celery, bell peppers and garlic.  Saute 3 to 5 minutes, until vegetables are wilted.  Add oysters, liquid and bouillon cubes.  Bring to a rolling boil, reduce to simmer and cook for 5 minutes.  Season with salt, black pepper and red pepper flakes.

 

Pre-heat oven to 350 degrees F.  Chop stale French bread into 1-inch cubes and add to oyster mixture 2 cups at a time until enough bread has been added to absorb liquid but mixture is still moist.

 

Remove from heat add eggs and remaining melted butter, blending mixture well to thoroughly combine.

 

Pour into a large oven proof baking dish and cover with foil.  Bake for 1 hour.  Remove foil and continue baking to brown fro 15 minutes.

 

Serve, relax and just let your eyes roll around in the back of your head.  I am serious...don't let life pass you by without trying this oyster dressing!

 



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Asiago, Sausage & Apple Stuffing

Growing up in Southeast Louisiana, you either ate Oyster Dressing or Cornbread Dressing on Thanksgiving and/or Christmas.  My Mom is a N'Awlins girl and loves her Oyster Dressing, but she loved my Dad more and accommodated his Southern Gentleman wishes of cornbread dressing.

As a kid, I didn't much care for my Mom's cornbread dressing.  I tolerated it because in those days it was politically correct to eat what was put in front of you and to obey your parents.  As an adult, I love, love, love Oyster Dressing.  (I can't believe I haven't posted my Oyster Dressing recipe yet!)  It's not easy to get reasonably priced, good, salty oysters in my neck of the woods.  I was definitely in panic mode last Wendnesday around noonish as I walked up and down the aisles of the grocery store picking up a few last minute items and trying to figure out what kind of dressing/stuffing to make.

I even picked up a box of stuffing mix...hey, don't judge...stuffing was going to be on the table one way or another.

Then, as I walked through the bakery section, I saw it!  A loaf of Asiago Cheese bread!  Seriously, Asiago cheese...does it get much better?  Oh yeah, oysters...but this was an incredible find and it was Game On!

Preheat oven to 350 degrees F.

Butter a 9 x 13 glass baking dish.

Cut one loaf of Asiago cheese bread into generous cubes.  Place on a baking sheet and into a preheated 350 degree oven for 7 minutes.  Just enough to lightly toast the bread so it will absorb the liquid but no get too mushy later.

Heat a large skillet over medium heat. Add 5 slices of chopped smoky bacon and 1 pound of chopped smoked pork sausage.  Saute until crisp and brown, about 10 minutes. Using a slotted spoon, transfer the bacon and sausage to a large bowl.  Remove all but one tablespoon of fat from the skillet and add 2 tablespoons of butter.

Add 1 large onion chopped, 2 celery stalked chopped, 1 Granny Smith apple cubed and 3 cloves of minced garlic. Saute over medium heat for about 10 minutes.

Gently fold in 1/4 cup of chopped parsely. Season with salt and pepper to taste.

Add the bacon and sasage back into the skillet along with 3/4stick of butter and 1/4 cup of chopped scallions.  Season with salt and pepper again.  Stir to thoroughly combine.

Place the bread into the glass baking dish and add the pork/seasoning mixture.  Gentley fold until completely combined.  Pour one cup of chicken brother over the top.  At this point you can cover and refrigerate overnight.  If you store this overnight, remove from the refrigerator the next day and let stand at room temperatire for one hour.  Toss again and add 1/2 to 1 more cup of chicken broth if necessary.

Add 3/4 cup of shredded Asiago cheese over the top of dish.  Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Stuffing is a personal thing and personally, this is incredible!




P.S.  My neice sent this text to me and I would like you all to repeat this with me....

I pledge alligence to the Saints and to the great City of New Orleans and the the Super Bowl for which we will win.  One city, below sea level with Mardi Gras and alcohol for all!  WHO DAT! WE DAT!

Happy Thanksgiving!

I hope everyone had a wonderful and joyous Thanksgiving.  Is everyone feeling human again and wearing elastic waited pants? Until Wednesday at about 2:00 PM, I freaking out because I didn't know what I wanted to make for sides for Thanskgiving. I had been paniking for days. The homegirlz picked out the menu.   I finally decided on the stuffing when I picked up a loaf of Asiago cheese bread at a bakery.  So here's 2 days worth of mess.

Here's what we made:

Herb Roasted Turkey

Rice and Turkey Gravy Spiked with Brandy

Asiago, Sausage and Apple Stuffing

Green Bean Casserole

Baked M-N-Cheese

Pecan Pie

White Chocolate Creme Bruelee

Dateline 11/25/09 3:30 PM EST washing and drying the bird and making pecan pie.

Sauteing veggies for Asiago, sausage and apple stuffing.

Working on the stuffing.

11/26/09 Turkey Day, 9:20 AM. 

The rice is cooking.  How wanted mashed potatoes and gravy but these Louisiana people only believe in rice and gravy. 

The green been casserole and the mac-n-cheese are ready for the oven.

The dough for the rolls is rising and the turkey necks and giblets have been roasted for drippings for gravy.

The turkey is coming along.

the stuffing is ready for the oven, just wish that turkey would hurry up!

 

Gorgeous day!  Just wish Detroit was winning...

Teh dough has risen and I'm ready to start rolling.

The rolls are resting and we'll eat in about 45 minutes.

Gravy is ready!

Kaitlin is putting the finishing touches on the White chocolate Creme Brulee. 

The real deal - Pecan Pie!

Remember - all leftovers need to be eaten by Sunday night!

Corn Bundles

Sorry there are no pictures - YET!!!  Last Thanksgiving was the first Thanksgiving I had my blog and we celebrated in New Orleans.  This year we are unable to go because my husband has to work.  I found these in my tried and true file and haven't made them in ages, but they are perfect to Thanksgiving.  I will post pictures...this is just so worth posting even without the pictures!

This year the homegirlz will be happier than Pilgrims when they are tearing into their oven-crispy corn bundles. Easy to make and even easier to serve, this side dish will satisfy even the most finicky child at the table. In fact, you’ll probably have to make a second batch the day after Thanksgiving once they tell their friends just how good they really are.

2 cans whole kernel corn (15-1/4 ounce size)
1/3 cup finely chopped green onion tops
1/2 cup mayonnaise
1/2 cup cooked and crumbled bacon
1/2 teaspoon kosher or sea salt
1 cup finely shredded mozzarella cheese
1 cup pre-cooked cocktail shrimp (200-300 count size)
24 wonton wrappers


First, preheat the oven to 400 degrees and generously spray two large muffin tins with Pam.

Then in a medium mixing bowl stir together the corn, green onions, mayonnaise, crumbled bacon, salt, shredded mozzarella, and the tiny shrimp.

Using a pair of kitchen scissors and trim off individual corners of the wonton wrappers. When they’ve all been trimmed, push the wrappers down into the wells of the tins, thereby forming serving cups

Spoon about a tablespoon of the mixture into each wonton cup. Then fold over the edges of the wrappers and pinch them together, creating a loose bundle (or small sack).

Lightly brush the finished bundles with melted butter to achieve a golden brown and crunchy wrapper.

All that’s left is to bake the wrappers—uncovered—in the oven for about 12 minutes or until the bundles become puffed and browned. They are absolutely at their best when they’re served hot.

Thanksgiving...Food...Family

I hope everyone had a wonderful and blessed Thanksgiving. Ours was too good to be true check this out.

Remember when I said that when we got to New Orleans I was going to eat at Zea's and A.J. would be there drinking one of their micro-brews? Well here he is with his micro-brew and his mom.

His dinner entree choice was Asian Chicken Salad.

Mine was Wood-Fired Trout with Shrimp Etoufee (Ay-to-fay) with Zea's signature Corn Grits and Red Beans and Rice as sides. I shared the red beans with the homegirlz.

This A.J. lending a hand in the kitchen on Thanksgiving day. Hmmm, do we see a pattern here with his right hand?

A.J. and his brother (our host) putting the finish touches on Cajun Oyster Stew, I'll have that recipe for you tomorrow!

A beautiful, sunny, 75 degree day, we ate outside, in tents because in Southeast Louisiana, it's going to rain and it did, just a little.

All beautiful and quiet, before the carnage.

Oven roasted turkey.

Cajun fried turkey - my personal choice

Rotisserie beef tenderloin.

Turkey gravy. My contribution.

Spinach Madeline

Oyster Dressing

I think it's against the law to have Thanksgiving without this...Green Bean Casserole.

Baked macaroni and cheese, another classic.

Thanksgiving...Food...Family...