Jeanne-Marie's Oyster Dressing

3/4 lb. ground sirloin (not too lean)
3/4 lb. hot Italian sausage
(or any combination of ground meats to equal 1.5 lb.)
1 to 2 heads garlic, peeled and chopped finely
2 large onions, peeled and chopped coarsely
3 stalks celery, strings removed and chopped coarsely
2 bunches green onions, cleaned and chopped semi-coarsely
1 large bunch parsley, cleaned well and chopped very finely or use a mouli grater or cuisinart
1 quart freshly shucked oysters with liquid
1 to 2 cups plain bread crumbs
1 cup strong turkey or chicken stock
1 to 3 Tbs. ground black pepper
2 bay leaves

Prep time: 2 hours 30 minutes
Yield: 8 servings

This recipe sounds complicated, but is not difficult to make. The secret is in the slow cooking and the slow, steady addition of black pepper during the first stages.

Preheat oven to 375º.

Sauté, over a low flame, the ground sirloin and the sausage (take out of the casing) in a large skillet (iron is good) or the bottom of a heavy dutch oven. Stir often so that the meat browns well and yields some fat.

Mix the chopped garlic, onions, celery and scallions in with the meat, stirring often, and cook until the vegetables are very wilted. During this time, add the ground pepper little by little. The pepper when cooked into the ingredients, imparts a deep, broad taste that is not too hot, even though a lot of pepper is added (1 to 2 Tbs. or more). You might want to be a bit cautious the first time you make this, until you see how the pepper acts in the final flavor mix.

While the meat and vegetables are sauteéing, drain the oysters and reserve the liquid. Check each oyster carefully by hand to see that there are no pieces of shells. Cut each oyster into smallish pieces (the average oyster might be in thirds). Soak one cup of bread crumbs in the oyster liquid, stirring to coat the crumbs equally with no clumping.

When the meat/vegetables are finished sauteeing, take them off the heat and cool. Stir in the oysters and the chopped parsley well. Then stir in the bread crumbs/oyster liquid. Add the turkey stock if you wish. The mixture should be the consistency of wet biscuit dough: that is, it would hold a rough shape but still be a bit wet (a lot of the moisture will cook off, leaving concentrated flavor).

If the mixture is too moist, then add more breadcrumbs, and stir well. Taste and add salt if you wish.

Butter or oil a baking pan or large glass baking dish. Put the mixture into the pan, stick the bay leaves in, tucking them entirely under the mixture. Dot the top with butter.

Bake for 1 hour 15 minutes if the pan is flatter, or 1 hour 30 minutes if the pan is deep. Cover loosely with foil to prevent over-browning of the top.

This dish may be served hot or cold. Not-too-sweet cranberry makes a good accompaniment. Great on turkey sandwiches or as a sandwich alone.

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