Oyster Dressing Casserole

This is a recipe to make an oyster dressing
to go along with the Thanksgiving Day turkey.

Ingredients:
1 pint good strong olive oil
2 large white onions, finely chopped
6 to 10 cloves garlic, finely minced
2 bunches green onions, thinly sliced
1 bunch flat leaf Italian parsley, minced
2 loaves stale French bread, cubed (French baguette)
100 large freshly shucked oysters and their water
1 1/2 teaspoons dried thyme or a few sprigs fresh
1/2 teaspoon salt
1 teaspoon lemon-pepper
Few drops Kitchen Bouquet

Directions:
Fill a large frying pan with olive oil about 1/4 inch deep.
Cook white onions until softened and transparent.
Add garlic and green onions. Cook 5 minutes.
Stir in parsley and cook 2 minutes more.
Place cubed, stale French bread in a large bowl.
Cook oysters in their water for 5 minutes, until the edges curl.
Remove oysters with a slotted spoon and coarsely chop
(or cut in half if small). Add thyme, salt and
lemon-pepper to the oyster water; pour over the cubed,
stale bread and mix well. Add the cooked onion mixture
and cooked, chopped oysters to the large bowl with
the bread mixture. Mix well.
In the skillet used to saute the onions,
put more olive oil, and fry the dressing in
small batches on a high fire for about 5 minutes,
adding a few drops of Kitchen Bouquet to each batch.
Spread the cooked dressing in a large baking pan;
cool completely. Refrigerate until ready to bake.
Bake at 350 degrees F. for about 40 minutes,
until browned. Before serving, spoon some
of the turkey drippings over the casserole.