Granny's Oyster Dressing

Granny's Oyster Dressing Submitted by Chicky-Porky Penne Pastalaya
Granny's Oyster Dressing Submitted by Chicky-Porky Penne Pastalaya
Goes great with baked ham or turkey for the holidays. Also good served cold on slice bread!


16 servings


4 lbs. ground pork 1 16 ounce container of Louisiana oysters in water 1 cup chopped onions ½ cup celery ½ cup sweet pepper ½ cup shallots 1 tablespoon. chopped garlic 1 tablespoon. butter 1 tablespoon. bacon fat 1 tablespoon. olive oil 1 cup bread crumbs 2 tablespoon. dry roux ***(see below) 2 ½ cups water 2 tablespoon. Kitchen Bouquet or a browning sauce ½ teaspoon of garlic powde ½ teaspoon lemon, pepper seasoning 3 teaspoons of salt 1 teaspoon black pepper 2 teaspoons of allspice ¼ teaspoon cayenne pepper 1 teaspoon hot sauce 1 tablespoon. worcestershire sauce 1 tablespoon. Tabasco garlic sauce 1 tablespoon. pickapeppa sauce *** dry roux is flour browned in the microwave 2 minutes at a time until it turns a caramel color. Put flour in a microwave glass bowl and heat for 2 minutes at a time. Remove and stir and continue doing that until it turns a brown/caramel color. When finished, let cool, sift the flour and store in a closed container in refigerater until you need it for thickening stews, soups, etc.

Nutritional information

No nutrition information available


In large pot, brown ground pork and drain excess fat. In smaller pot, add olive oil, onions, celery, sweet peppers, and shallots and cook for about 8 minutes. Add garlic and cook for additional 2 minutes. Add the cooked seasoning mix to the pot with the ground pork. In same small pot, melt butter and bacon fat. Separate oysters from the oyster water. Add oysters to the pot and season with garlic powder and lemon pepper seasoning. Cook on medium heat for about 6 minutes. Remove oysters from pot and let cool slightly. Chop oysters into smaller pieces. Add oyster water to the liquid from the oysters in the pot and bring to a boil. Add oysters and liquid to the pot with the ground pork and stir well. In a small bowl, wisk the dry roux and browning sauce with the water and add to the pot with the pork. Stir well, cover and cook for about 10 minutes on medium heat, stirring every 5 minutes. Add salt, black pepper, allspice, cayenne pepper, hot sauce, Worcestershire sauce, garlic sauce and pickapeppa sauce. Stir well and cook another 10 minutes. Reduce heat to medium/low and let cook for another 30 minutes. Add additional seasonings if needed.