OYSTER DRESSING

Cuz Cooks OSYTER DRESSING
The stuff your Granny used to make
Oyster Dressing Recipe
3 Tbsp Unsalted Butter
3 Tbsp bacon Fat
1 Cup Onion, finely diced
3/4 Cup Celery, finely diced
2 Tbsp Garlic, minced
1/8 Cup Green Onions, sliced
1 Tbsp Fresh Sage, chopped
1 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Thyme leaves
1 tsp Fresh Rosemary, chopped
6 Cups French Bread, cubed
1 Dozen Oysters, shucked, drained, and chopped; liquor reserved
2-3 Cups Chicken Stock, hot
Kosher salt, black pepper and Cayenne to taste
Melt the butter and bacon fat in a dutch oven over medium heat. Add the onions and celery, sweat until the onions are translucent. Add the garlic, green onions, sage, parlsey, thyme, and rosemary, cook for 2 minutes. Add the french bread, stir to coat. Add the Oyster liquor and 1 cup of the stock, stirring constantly, then add the stock in 1/2 cup intervals until you have a moist dressing. Stir in the Oysters, cook until they’re just cooked through. Season the dressing to taste with the salt, black pepper and Cayenne.
I stuffed about half of this into the chicken, and the other half I baked in a greased Cast Iron skillet.