OYSTER AND CORNBREAD DRESSING
Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.
Provided by DUNCANS FAVORITES
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
- Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
- Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
- Bake uncovered in the preheated oven 45 minutes.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 27.7 g, Cholesterol 60.9 mg, Fat 8.4 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 3.1 g, Sodium 824.9 mg, Sugar 4.6 g
OYSTER STUFFING
Provided by Kardea Brown
Categories side-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Spray a 9- by-13-inch baking dish with nonstick cooking spray.
- Add the cornbread, parsley and rosemary to a large mixing bowl. Heat 4 tablespoons of the butter in a large skillet over medium-high heat. Add the celery, green onions and bell pepper to the skillet and saute until softened, about 10 minutes. Add the remaining 4 tablespoons butter and melt. Add the cooked vegetables and melted butter into the bowl with the cornbread and stir to combine. Pour the milk, oysters and reserved oyster juice over the cornbread, then season with the garlic powder, 2 teaspoons salt and some pepper. Pour in the chicken stock and eggs and stir until well combined and cohesive. Spread into the prepared baking dish.
- Cover the dish with aluminum foil and bake, about 30 minutes. Uncover and bake until the top begins to brown, about 30 minutes more.
CORNBREAD DRESSING WITH OYSTERS
My father's dressing bakes separately from the turkey and is simply delicious. The secret is to prepare the corn bread first, let it cool and then crumble it to form the base for the rest of the ingredients. My father always added oysters to give the dressing a special flavor. -Nell Bass, Macon, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients in a large bowl. Stir in enough broth to make the mixture very wet. Pour into a greased 13x9-in. baking dish or shallow 3-qt. baking dish. , Bake, uncovered, at 400° for 45 minutes or until lightly browned.
Nutrition Facts : Calories 171 calories, Fat 3g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 753mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
MOMMY ANDERSON'S OYSTER DRESSING
Provided by Sunny Anderson
Categories side-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 14
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.
CORNBREAD OYSTER DRESSING
Provided by Food Network
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Heat the cubed fat-back or oil in a large, heavy skillet over medium heat. When the pan is hot add the diced onions and saute until they become translucent. To the onions add the sliced celery and continue to cook 2 minutes more. Remove from the heat and allow to cool completely.
- In a bowl combine the eggs and milk. Add the crumbled cornbread, the oysters and their juices, the cooked onion and celery, sage, salt and pepper. Coat the sides of a baking dish with the butter. Pour the cornbread-oyster stuffing into the dish, and bake 35 to 40 minutes. Cool several minutes before serving.
MY MOTHER'S CORNBREAD DRESSING
My mother's cornbread dressing has always been my favorite. I have yet to find a recipe this easy, or this tasty!
Provided by ShackaShea
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare corn bread as usual.
- Crumble in a bowl and set aside.
- In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
- Mix the veggies (with the water) with the corn bread.
- Add sage to taste ( I use a LOT of sage).
- Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
- Serve with cranberry sauce.
Nutrition Facts : Calories 367.8, Fat 11.3, SaturatedFat 3.6, Cholesterol 6.6, Sodium 882.5, Carbohydrate 60.7, Fiber 6.7, Sugar 18.9, Protein 6.2
MOM'S DELICIOUS OYSTER CORN BREAD DRESSING
A sure thing! Mom gave me directions to this recipe over the phone. Fast and easy; you and others will be pleasantly surprised and delighted at the wonderful taste!
Provided by Allrecipes Member
Categories Sausage Stuffing and Dressing
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
- Prepare dry corn bread mix according to package directions. Crumble, and set aside.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
- Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
- Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 31.7 g, Cholesterol 54.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 10.8 g, SaturatedFat 8.3 g, Sodium 929.1 mg, Sugar 5.5 g
MOM'S OYSTER DRESSING/STUFFING
The best thing about a stuffed turkey is the oyster dressing. My grandma (Gigi) and mom would argue every year as to whether it was better made with cornbread cubes or regular bread. I prefer regular bread, but you decide for yourself.
Provided by Krsi Sue
Categories European
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 363.3, Fat 20.3, SaturatedFat 11.4, Cholesterol 84.5, Sodium 1272.2, Carbohydrate 32.6, Fiber 2, Sugar 3.3, Protein 12.8
GRANDMA'S CORN BREAD DRESSING
My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Prepare the dry corn bread mix according to package directions. Cool and crumble.
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
- In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
- Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
MOM'S DELICIOUS OYSTER CORN BREAD DRESSING
A sure thing! Mom gave me directions to this recipe over the phone. Fast and easy; you and others will be pleasantly surprised and delighted at the wonderful taste!
Provided by Allrecipes Member
Categories Sausage Stuffing and Dressing
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
- Prepare dry corn bread mix according to package directions. Crumble, and set aside.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
- Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
- Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 31.7 g, Cholesterol 54.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 10.8 g, SaturatedFat 8.3 g, Sodium 929.1 mg, Sugar 5.5 g
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