In our previous post we talked about creating the perfect Thanksgiving turkey. Now, we are going to help you dress up your feast with the addition of Oyster Biscuit Pudding, a recipe provided by Chef Andrew Haile at Isle of Capri Casino Hotel in Natchez, Mississippi.
“This is an old family recipe for a savory oyster biscuit pudding (dressing). Growing up as a kid I was scared of this dish because of the oysters. As a youngster I would only eat oysters fried, so for 17 years of my life I had been missing out on what now is one of my favorite side dishes at the dinner table on the day of Thanksgiving.” – Chef Andrew Haile
Oyster Biscuit Pudding
15 fresh shucked oysters, save juice from oysters
2 teaspoons unsalted butter
1 onion diced
1 stalk celery, diced
1 bell pepper, diced
½ cup of Herbsaint or Pernod
1 quart of heavy cream
4 eggs, lightly beaten
1 teaspoon of parsley, chopped
1 teaspoon of oregano, chopped
10 buttermilk biscuits, crumbled
3 teaspoons of Louisiana hot sauce
½ cup of grated Parmesan-Reggiano
Preheat oven to 350 degrees.
Melt butter and sauté onion, celery, garlic and bell pepper until onion is translucent.
Deglaze pan with Herbsaint or Pernod and then add heavy cream and the reserved oyster juice.
Mix and set aside to cool.
In a separate bowl combine eggs, herbs, biscuits, hot sauce and cooled cream mixture.
Give the oysters a rough chop and add to mixture and season with salt and pepper to taste.
Place mixture in casserole dish and top with cheese and bake for 8-10 minutes.