Moms Oyster Dressingstuffing Recipes

Steps:

• Melt butter over medium heat, then add onions and celery and saute until they are transparent.
• Add chopped oysters and cook for two minutes, then stir in the potatoes.
• In a large mixing bowl, mix breadcrumbs and onion mixture.
• Add egg, broth, salt and pepper and mix well.
• Spread mixture loosely in a 19x9x2 baking dish and bake at 325 degrees (Fahrenheit) for about 45 minutes, or stuff a 12 pound turkey.

Steps:

• Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat.
• Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.
• Cook the dressing until hot and the flavors have blended, about 5 minutes.

Steps:

• In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.

Steps:

• Open can of smoked oysters, drain and rinse, looking for any shell remains. Mince oysters finely. Prepare stuffing mix, using chicken broth in place of water, fold in oysters and extra sage.
• Bake in buttered baking dish for 30-40 minutes (covered or cover with aluminum foil so that it doesn't dry out) until heated through.

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:

• 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:

• 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:

• 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!

Steps:

• Preheat oven to 325°F.
• Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
• Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
• If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
• Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Steps:

• Brown ground beef and ham together, breaking up chunks; drain.
• Add onions, garlic, bellpepper and celery. Cook until vegetables are tender, about 5 minutes.
• Add green onions, parsley, paprika and season with salt, pepper and cayenne.
• In the meatime with food processer, process oysters with liquid until pulverized.
• To the browned meat/vegetable mixture add the processed oysters and cook for approximately 3-5 minutes, stirring to incorporate. Begin with 1 cup breadcrumbs, mixing thoroughly. Mixture should not be too dry nor too wet. If using French bread cubes, smash cubes with back of spoon until incorporated. Adjust seasonings.
• For casserole, spoon mixture into a buttered casserole dish. Can be made a day ahead and refrigerated. Bake 350 degrees for approximately 30 minutes. Can be frozen uncooked for future use. Defrost in refrigerator.
• For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.
• For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.

Steps:

• Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
• Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
• Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
• In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
• Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.

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.

Steps:

• Soften butter in the microwave.
• Take a loaf and a 1/2 of the bread and butter both sides of it.
• Dice bread into cubes and put in a large bowl.
• Dump in the pint of oysters including the juice.
• Fill oyster can with milk and add to the oysters and bread.
• Dice up 1/4 cup of onion and dice 1/4 cup of celery and add to the bowl.
• Sprinkle with salt and pepper.
• Mush ingrediants together with your hands until the consistancy of stuffing. If it is too watery add more pieces of bread until it is like stuffing.
• Stuff both ends of a turkey or chicken and bake as usual.
• *You can also cook this in just a bowl in the oven. Cook on 375 for about 50 minutes or until well done.