Chef Jon Bonnell Shares His All-Time Favorite Dressing Recipe: Green Chile and Oyster Dressing

Fort Worth, TX, December 17, 2011 --(PR.com)-- For those wishing to make a statement with their holiday dishes, Chef Jon Bonnell has the solution with his green chile and oyster dressing.

There are many ways to make traditional dressing to accompany roasted turkey. According to Jon, “This particular dressing is my all-time favorite. It’s got just enough spice to be flavorful but not enough to hurt anybody, and the slightly salty oysters are my favorite bites in the dish.”

Green chile and oyster dressing

2 cups chicken stock
1 1/2 cups clam juice
2 dozen Texas oysters, freshly shucked
4 poblano peppers
1 small onion, chopped
2 ribs celery, chopped
5 cloves garlic, minced
2 tablespoons olive oil
1 1/2 tablespoons Texas Red Dirt Rub, Creole Blend
4-5 slices day old bread (a rich hearty bread like challah works best)
1 cup panko bread crumbs
2 teaspoons dried sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground pepper

Dry the slices of bread in a 250 degree oven until crisp, but not browned. Cut into cubes and save for later. Roast the poblanos over a flame until blackened on all sides. Allow to sweat in a paper bag or Ziploc bag for 10-15 minutes, then scrape off the skins with the back of a knife blade. Remove the stem and seeds and chop. Saute the onions, roasted chiles, celery and garlic in olive oil until soft. Season with all dry seasonings, then add in the chicken stock and clam juice. Bring the mixture to a light simmer, then add in the fresh oysters. Simmer for 3-4 minutes. Add in the breadcrumbs and dried bread, combine and serve.

Tip: It’s recommended not to put the stuffing inside the turkey when it cooks. Turkey will roast better without any filling whatsoever.

###

About Jon Bonnell: Chef Jon Bonnell pairs his native Texas heritage with classic culinary training to create inventive and delicious dishes featuring decidedly Texan ingredients to inspire the palette. Distinguished as one of the foremost experts on fine wild game and Texas Cuisine, his innate understanding of flavor combinations and perfected techniques entices diners to experience new culinary creations. With a passion for sharing knowledge with others, there is never a technique or recipe he won’t share.

Visit Chef Jon Bonnell’s website at www.bonellstexas.com to learn about his cookbooks, product lines and visit his restaurant Bonnell’s in Fort Worth, Texas.