Author Notes
This recipe was from my husbands grandmother who was from Sicily. There was never a written version of this recipe and I would follow her through the steps of all of her dishes so that I could write them down. This is a family favorite every year. —losangel
Continue After Advertisement
Ingredients
-
1
Loaf of High quality bread, crust on and cut into 1 inch cubes
-
1/2 cup
Butter
-
2 cups
Celery, diced
-
2 cups
Onion, diced
-
6
Eggs, slightly beaten
-
1/2 cup
Parmesan cheese, grated
-
1/2 cup
Flat-Leaf Parsley, coarsely chopped
-
Salt, to taste
-
1 teaspoon
freshly ground pepper
-
1 cup
pecans, toasted and chopped
-
3-4 cups
Homemade Chicken Stock
-
1
pint, fresh oysters
Directions
-
Cube bread and allow to sit for several days to get stale. (Alternately, toast in 200 degree oven until slightly brown) In skillet, melt butter. Saute onions and celery until translucent. Add to bread mixture. Add beaten eggs, parmesan cheese, chopped parsley, pecans, salt and pepper. Mix well. Add 3 cups of chicken stock and stir to moisten all. If needed, add more stock until mixture is very moist. Add oysters and stir gently. Turn into greased casserole dish and bake, uncovered for 40 minutes at 350 degrees
See what other Food52ers are saying.