Grandmothers Oyster Dressing Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
• Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.
• Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.

Steps:

• 1. Preheat oven to 350°. Lightly butter a large rectangular baking pan. Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender; remove from heat an add a small pinch of cayenne and let cool.
• 2. Combine cornbread and breadcrumbs in a large bowl; gently fold in sautéed onions, salt, pepper, and parsley. Add beaten eggs and toss more; moisten with the reserved oyster liquid until moist but not soggy. Gently stir in the oysters.
• 3. Pat the mixture into the prepared baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
• Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Steps:

• Preheat the oven to 350 degrees F. In a pot, add the giblets, neck bone, onion and stock. Simmer and cook on low for 20 minutes. Discard the onion and neck bone. Remove the remaining giblets and chop. Place back in the stock and set aside. Strain the oysters over the pot of stock and set aside the oysters.
• In a large bowl, mix all the stuffing cubes with the parsley and set aside.
• In a saute pan on medium heat, add 2 tablespoons butter, celery, onions, sage, thyme and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned. Remove to the bowl of bread cubes. In the same pan, add the remaining 2 tablespoons butter and the oysters. Saute until the edges begin to curl on the oysters. Remove to the bowl of stuffing cubes and stir to combine with everything. Pour the stock over the mixture and stir. This is a wet dressing, so it will be very moist. Pour into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the temperature to 400 degrees F and bake uncovered until golden brown on top, about 15 minutes more.

Steps:

• The day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk to combine well. In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk.
• Swirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet. Let the cornbread dry out at room temperature, uncovered, about 24 hours.
• Make the stuffing: Preheat the oven to 350 degrees F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the onion, celery, salt and pepper. Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes. Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer.
• Put the skillet on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes.

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-by-14-inch or other similar-size shallow baking dish with 1 tablespoon of the butter and set aside.
• Cook the bacon in a large skillet over moderate heat until crisp, about 5 minutes. Add the remaining 7 tablespoons butter and let it melt, then add the celery, bell peppers, onions, and garlic and cook until the vegetables are soft, about 10 minutes. Add the paprika, garlic powder, and cayenne and cook, stirring occasionally, for 2-3 minutes.
• Put the baguette cubes into a large bowl. Spoon the bacon and vegetable mixture on top. Add the oysters and their liquor, along with the green onions and parsley.
• Beat the eggs with the hot sauce and salt in a small bowl. Pour the eggs into the bowl with the bread cubes and gently stir until the dressing is well combined. Spoon the dressing into the prepared baking dish and bake in the upper third of the oven until heated through and crisp on top, about 45 minutes. Serve hot.

Steps:

• In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish

Steps:

• In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish.

Steps:

• Preheat oven to 400 degrees with rack in top third. Pulse saltines in a food processor until coarsely ground. Add butter and pulse just to combine. Spread a thin layer of crumbs in a 9-by-13-inch baking dish. Top with half the oysters.
• Stir together reserved oyster liquor and cream. Drizzle half the cream mixture over oysters. Sprinkle with half the remaining crumbs and all the thyme. Repeat layering with remaining oysters and cream mixture.
• Stir parsley into remaining crumbs and sprinkle evenly over top. Bake dressing until bubbling and top is golden brown, about 45 minutes. Serve hot, with lemon wedges for squeezing.

Steps:

• Heat milk, butter, and oyster liquid in small pan.
• Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
• Add liquid and stir.
• Stuff poultry or place in greased foil lined baking dish.
• Bake 350 degrees for 1 hour, or until poultry is done.

Steps:

• 1. In large pot, melt butter over medium heat. Saute' onions and celery. Add chicken broth and liquid from oysters. Remove from heat.
• 2. Add chopped oysters, bread crumbs, and all seasonings. Stir to mix well. If too moist, add more bread pieces. Taste and adjust seasonings.
• 3. Grease casserole and add dressing, smoothing the top. Another option would be to make large balls of dressing and place in casserole.
• 4. Bake in preheated 350 degree oven for 30 minutes or until nicely browned.
• 5. Serve warm and enjoy!