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.
HOLIDAY OYSTER STUFFING
This is my grandmother's oyster stuffing recipe that has been handed down. It is a favorite for Thanksgiving and Christmas and very simple to make. If you cook your turkey at 325 degrees F, it will be perfect if the stuffing is cooked alongside it at that temp as well. It can also be baked in a muffin tin for individual servings.
Provided by Nancy
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil.
- Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.
Nutrition Facts : Calories 390.5 calories, Carbohydrate 17.1 g, Cholesterol 171.4 mg, Fat 23.2 g, Fiber 0.9 g, Protein 26.9 g, SaturatedFat 7.2 g, Sodium 1058.8 mg, Sugar 1.1 g
QUICKEST OYSTER DRESSING EVER!
This quick and delicious oyster dressing takes the fuss and the mess out of the picture. It is all done on the stove top, and tastes like it has been cooking in the oven all day!
Provided by nikkiw87
Categories Side Dish Stuffing and Dressing Recipes Quick and Easy Stuffing and Dressing Recipes
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 36.9 g, Cholesterol 79.4 mg, Fat 21.3 g, Fiber 2.2 g, Protein 13.8 g, SaturatedFat 6.6 g, Sodium 1533.3 mg, Sugar 2.1 g
OYSTER DRESSING
Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Melt butter and olive oil in a large skillet over low heat. Add garlic and cook, stirring, for 2 minutes. Add onions, celery, and carrots; cook, stirring, for 15 minutes. Add thyme and sage; cook, stirring, for 3 minutes more.
- Place bread in a large bowl. Add vegetable mixture, parsley, oysters and their liquid, and turkey stock; season with salt and pepper. Mix to combine. Keep at room temperature until ready to use.
OYSTER STUFFING
My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.-Amy Voights, Brodhead, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 228 calories, Fat 15g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 495mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
OYSTER DRESSING
Provided by Alton Brown
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
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.
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
OYSTER STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield about 4 to 6 side dish serving
Number Of Ingredients 19
Steps:
- Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
- Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
- Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
- Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
- Remove from the oven and serve immediately.
- Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
- Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
- Yield: 1 small loaf of cornbread
OYSTER STUFFING
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with butter, and set aside.
- Sprinkle a layer of crushed soda crackers on the bottom of the prepared baking dish. Arrange a layer of oysters, along with their juices, on top of the crackers. Sprinkle with salt and pepper and dot with a few pats of butter. Repeat, beginning with another layer of crackers. Top with a final layer of soda crackers and then pour the cream over everything. Sprinkle with the Parmesan and paprika. Bake until golden brown and bubbly, 45 minutes to 1 hour.
LUCY BUFFETT'S OYSTER DRESSING
Lucy Buffett and her famous brother, Jimmy, grew up in Mobile, Ala., where seafood from the Gulf of Mexico is a key player in the culinary canon. Mr. Buffett went on to a giant career in music. His sister Lucy opened the freewheeling LuLu's restaurant in Gulf Shores, Ala. When they were children, oyster stuffing was always on the Thanksgiving table. And it still is. "Usually, it's all gone by the end of the day because the kids go back for thirds and fourths, just digging directly into the pan," she said. Ms. Buffett likes to use cornbread with a little sugar in it, often relying on a box mix. But any cornbread recipe will do. The best bread is an inexpensive white loaf from the grocery store that will break down into a smooth texture. The oysters don't have to be from the Gulf of Mexico, but fat Gulf oysters are best for conjuring the brackish low tides and sunsets of the Buffett family youth.
Provided by Kim Severson
Categories stuffing and dressing, side dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 381 milligrams, Sugar 4 grams, TransFat 1 gram
OYSTER STUFFING
Make and share this Oyster Stuffing recipe from Food.com.
Provided by Malarkey Test
Categories Winter
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl.
- Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender.
- Remove from heat and stir in the spices.
- Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes.
- Oyster juice may be used in place of some of the stock.
Nutrition Facts : Calories 278.9, Fat 9.4, SaturatedFat 4.5, Cholesterol 44.5, Sodium 674.3, Carbohydrate 37.1, Fiber 2.5, Sugar 4.9, Protein 11.1
HERBED OYSTER STUFFING
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
Categories Herb Shellfish Side Bake Thanksgiving Stuffing/Dressing Bacon Oyster Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings or about 10 cups
Number Of Ingredients 14
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.
More about "oyster dressing stuffing recipes"
OLD-FASHIONED OYSTER DRESSING STUFFING RECIPE - PAULA DEEN
From pauladeen.com
5/5 (14)Total Time 15 mins
CAJUN STYLE OYSTER DRESSING RECIPE (OYSTER STUFFING)
From wenthere8this.com
OYSTER STUFFING IN TURKEY - LEARN.THENEWSSCHOOL.COM
From learn.thenewsschool.com
OYSTER DRESSING | PUNCHFORK
From punchfork.com
OYSTER STUFFING RECIPE - RECIPETIPS.COM
From recipetips.com
OYSTER STUFFING RECIPES - NDALU.UK.TO
From ndalu.uk.to
NEW ENGLAND OYSTER STUFFING - WIDE OPEN EATS
From wideopeneats.com
OYSTER DRESSING (STUFFING) | RECIPESTY
From recipesty.com
OYSTER DRESSING RECIPES & OYSTER STUFFING RECIPES - OYSTER …
From oyster-obsession.com
OYSTER DRESSING RECIPE - PETROQUIP.COM
From petroquip.com
You'll also love