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A Twist on Tradition

Chef Tommy DiGiovanni puts a Sicilian spin on a Louisiana holiday favorite

Sicilian Oyster Dressing

Yields 6 servings

2 pints shucked oysters, divided
4 bunches Italian parsley
1 celery stalk (including leaves)
4 bunches green onion
½ cup minced garlic
1 cup olive oil (preferably high-quality extra virgin)
2 bay leaves
4 sprigs fresh thyme  
½ loaf day-old French bread
1 cup grated Parmesan cheese
Salt and pepper to taste


1. Check oysters for any shells. Pulse one pint of oysters through a processer and mince fine.
2. Dice day-old French bread into 1-inch cubes and place in a large bowl. Add the minced oysters and any liquid from the container. Stir and let oysters absorb into the bread.
3. In food processer, purée onion, parsley, celery and garlic.
4. In medium-sized sauce pot, sauté the puréed vegetables, adding the bay leaves and thyme to the hot olive oil. Cool until translucent and remove bay leaves and thyme sprigs.
5. Add the minced oysters soaked in bread and let cook 15-20 minutes over medium heat. Stir as needed to prevent scorching the pot.
6. Add the remaining pint of whole oysters and simmer until plump.
7. Mix in Parmesan cheese.
8. Salt and pepper to taste.



About the Chef

Born and raised in New Orleans, Chef Tommy DiGiovanni grew up working at his father’s neighborhood Italian restaurant. He has served as Executive Chef at Arnaud’s restaurant since 1997 and currently resides in Gretna with his wife and two daughters.



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