Creole Baked Oyster Dressing

Creole Baked Oyster Dressing Serves 10 2 (16-ounce) containers shucked oysters, drained, liquor reserved 6 tablespoons butter 1½ cups chopped onion ⅓ cup chopped green onion 1 cup chopped celery 1 cup chopped green bell pepper 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme 2 garlic cloves, minced 12 ounces day-old French bread, cut into 1-inch cubes ½ cup Italian-seasoned bread crumbs 1 tablespoon fresh lemon juice 1½ teaspoons Creole seasoning ¼ teaspoon kosher salt ¼ teaspoon ground black pepper Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. Coarsely chop any large oysters. Set aside. In a medium skillet, melt butter over medium-high heat. Remove 2 tablespoons butter and reserve. Add onions, celery, and bell pepper; cook until softened, 3 to 4 minutes. Add sage, parsley, thyme, and garlic; cook 1 minute. In a large bowl, combine onion mixture, bread, bread crumbs, lemon juice, Creole seasoning, salt, and pepper; stir until combined. Add oysters and 1 cup of reserved oyster liquor; stir gently. Spoon into prepared pan. Drizzle with reserved 2 tablespoons melted butter. Bake, lightly covered, 15 minutes. Uncover and bake until bread is lightly browned and oysters are curled around the edges, about 25 minutes more. Let stand 10 minutes before serving.