Adapted from a recipe from the Picayune Creole Cookbook, this vintage recipe is a classic! Packed with briny oysters, smokey ham and bright herbs, your guests will love this recipe!
- 1/2 cup unsalted butter
- 2 cups finely chopped onion
- 5 cloves garlic, minced
- 2 dozen oysters, liquor reserved
- 12 cups stale bread cut into 1/2-inch pieces (2 loaves french bread)
- 1 1/2 pounds smoked ham hock, meat torn into pieces
- 1 cup low sodium chicken broth
- 1/4 cup finely chopped parsley
- 1 1/2 tbsp finely chopped sage
- 1 1/2 tbsp thyme
- 1 tbsp black pepper
- Juice and zest from half lemon
- Preheat oven to 350 and butter a 9×14 baking dish.
- Melt butter in a medium pan over medium-high heat. Add chopped onions and garlic. Cook until translucent, about 4 minutes.
- Place oysters in a medium bowl. Using kitchen sheers, cut oysters into bite sized chunks (you cut in the bowl so any liquid from cutting the oysters is not lost).
- Combine bread, cooked onions and garlic, ham, oysters and their liquor, and remaining ingredients into a large bowl. Using your hands, mix well.
- Transfer to your baking dish and bake until cooked thru and the top has browned, about minutes.
- Serve with your favorite holiday main dishes!
- Serving Size: 16