Paul Prudhomme Oyster Stuffing Recipes
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.
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
More about "paul prudhomme oyster stuffing recipes"
CHEF PAUL'S WORLD FAMOUS OYSTER DRESSING RECIPE - COOKEATSHARE
Web Aug 24, 2009 10 click to rate 0 votes | 11585 views 0 reviews | 0 comments Servings: 1 Ingredients Number of servings 20 sm To medium oysters in their liquor, 1/2 lb., about 1 …
From cookeatshare.com
1/5 Calories 2004 per serving
From cookeatshare.com
1/5 Calories 2004 per serving
- Combine the oysters and water; stir and chill at least 1 hour. Strain and reserve the oysters and oyster water; chill till ready to use.
- Heat 4 Tbsp. of the margarine in a large skillet over high heat. When margarine is almost melted, add in 3/4 c. of the onions, 1/2 c. of the celery and 1/2 c. of the bell peppers. Saute/fry over high heat till onions are dark brown but not burned, about 8 min, stirring frequently.
- When the onions are browned, stir 2 tsp. of the Seafood Magic and the garlic into the skillet. Reduce heat to medium and continue cooking 5 min, stirring occasionally. Add in the remaining 3/4 c. onions, 1/2 c. celery, 1/2 c. bell peppers and 1 stick margarine, and 1/4 c. of the green onions, 1/4 c. of the parsley and the bay leaves. Stir till margarine is melted.
- Continue cooking 10 min, stirring occasionally. Stir in the reserved oyster water and cook over high heat about 10 min, stirring occasionally. Stir in the remaining 2 tsp. Seafood Magic and sufficient bread crumbs to make a moist, but not runny dressing; remove from heat.
CLASSIC OYSTER DRESSING - DEEP SOUTH DISH
Web Nov 15, 2020 Melt butter in a large skillet and sauté veggies over medium high heat until tender, but not browned, about 6 to 8 minutes. Add …
From deepsouthdish.com
Cuisine American, SouthernCategory Side Dish, Seafood, Oyster, DressingServings 10-12Estimated Reading Time 7 mins
From deepsouthdish.com
Cuisine American, SouthernCategory Side Dish, Seafood, Oyster, DressingServings 10-12Estimated Reading Time 7 mins
PAUL PRUDHOMME'S OYSTERS FLORENTINE - LA BELLE CUISINE
Web 3 tablespoons unsalted butter. 1 cup chopped fire-roasted onions *. 2 tablespoons chopped fire-roasted garlic *. 10 ounces fresh baby spinach. 2 cups heavy cream. 1. Combine the Seasoning Mix ingredients in a small bowl. 2. In a large pot over high heat, bring the water to a rolling boil.
From labellecuisine.com
From labellecuisine.com
PAUL PRUDHOMME'S BIENVILLE STUFFING - LA BELLE CUISINE
Web 7 minutes, stirring occasionally and scraping the pan bottom. Stir in. the cream. Remove from heat and stir in the green onions. Let cool. Refrigerate until ready to use.. To make the Bienville Sauce, heat 1/2 cup stuffing over medium. heat. Stir in 1 cup cream and 3 tablespoons green onions.
From labellecuisine.com
From labellecuisine.com
PAUL PRUDHOMME'S CORNBREAD DRESSING - RESTAURANT BUSINESS
Web In a 5-quart pot, melt 6 tablespoons of butter together with the bay leaves. Add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the bell peppers, celery, garlic, poultry seasoning and pepper sauce.
From restaurantbusinessonline.com
From restaurantbusinessonline.com
A CHICKEN INSIDE A DUCK INSIDE A TURKEY - VOICE OF AMERICA
Web 20 hours ago The creation included an extraordinary 17 stuffed birds: bustard, chicken, duck, garden warbler, goose, guinea fowl, lapwing, lark, ortolan bunting, partridge, pheasant, plover, quail, teal ...
From voanews.com
From voanews.com
ILLUSTRATED TURDUCKEN RECIPE : 21 STEPS (WITH PICTURES) - INSTRUCTABLES
Web Place the margarine in a large skillet on high heat. When the margarine is melted, toss in half of the onions (2 cups), celery (1 cup), and bell peppers (1 cup). Saute for 10-12 minutes or until the onions are dark brown. Add the andouille sausage and cook for about 5 minutes, or until the meat is browned.
From instructables.com
From instructables.com
CHEF PAUL PRUDHOMME'S GARLIC SHRIMP AND OYSTERS ON PASTA
Web Melt 6 tablespoons of butter in a large skillet over high heat and add the green onions, shrimp, garlic and Seafood Magic. Cook, vigorously shaking (not stirring) the pan in a back-and-forth motion, until the shrimp turn pink, about 1 minute. Add the oysters, stock and the remaining 6 tablespoons of butter.
From louisiana.kitchenandculture.com
From louisiana.kitchenandculture.com
RECIPES BY PAUL PRUDHOMME - RECIPES FROM NYT COOKING
Web Easy Louis Crab-Salad Dressing Paul Prudhomme 5 minutes Eggplant and Cream On Pasta Marian Burros, Paul Prudhomme 1 hour Shrimp and Corn Bisque Marian Burros, Paul Prudhomme 1 hour 15...
From cooking.nytimes.com
From cooking.nytimes.com
OYSTER DRESSING RECIPE | EAT YOUR BOOKS
Web Ingredients Notes (0) Reviews (0) green onions bay leaves green peppers ground cayenne pepper celery garlic powder onions dried oregano sweet paprika breadcrumbs oysters onion powder margarine ...
From eatyourbooks.com
From eatyourbooks.com
HOLIDAY OYSTER DRESSING - 1001RECIPES2SEND.COM
Web 1001Recipes2Send.com, According to Chef Paul Prudhomme, the secret to moist holiday dressings is Louisiana oysters. - Thousands of recipes at your fingertips now! Recipes, tips, food related stories, links and more! eMail your favourite to a friend, save it to your virtual Recipe Box or print the printer friendly version and whip it up tonight.
From 1001recipes2send.com
From 1001recipes2send.com
TURDUCKEN BY PAUL PRUDHOMME
Web Melt the margarine in a large skillet over high heat. Add 2 cups of the onions, 1 cup of the celery and 1 cup of the bell peppers; saut until onions are dark brown but not burned, about 10 to 12 minutes, stirring occasionally. Add the andouille and cook until meat is browned, about 5 minutes, stirring frequently.
From chef-of-the-month.com
From chef-of-the-month.com
SOURDOUGH ANDOUILLE STUFFING (DRESSING) - THAT RECIPE
Web Nov 7, 2021 This recipe was inspired by one in one of my favorite cookbooks, Chef Paul Prudhomme's Louisiana Kitchen cookbook. It was originally published in 1984, and my mom probably bought one of the …
From thatrecipe.com
From thatrecipe.com
OYSTER STUFFING WITH FENNEL, TARRAGON, AND SAUSAGE …
Web Nov 4, 2020 Whisk remaining chicken stock, eggs, tarragon, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage …
From seriouseats.com
From seriouseats.com
TURDUCKEN - GUMBO PAGES
Web Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve oysters and oyster water, refrigerate until ready to use. Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add 3/4 cup of the onions, 1/2 cup each of the celery and bell peppers.
From gumbopages.com
From gumbopages.com
ASTRAY RECIPES: CHEF PAUL'S WORLD FAMOUS OYSTER DRESSING
Web Measure Ingredient 20 smalls To medium oysters in their liquor, 1/2 pound, about 1 cup Cold water ⅜ pounds (1 1/2 sticks) margarine 1½ cup Chopped onions 1 cup Chopped celery 1 cup Chopped green bell peppers 4 teaspoons Chef Paul Prudhomme's Seafood Magic 1 teaspoon Minced garlic ½ cup Chopped green onions ½ cup Very finely …
From astray.com
From astray.com
CHEF PAUL S WORLD FAMOUS OYSTER DRESSING RECIPE - FREE RECIPES
Web 1 ts Minced garlic 1/2 c Chopped green onions 1/2 c Very finely chopped fresh -parsley 3 Bay leaves 1 c Very fine dry bread crumbs; -about 2 tb Unsalted butter; softened Chef Paul s World Famous Oyster Dressing Preparation Combine the oysters and water; stir and refrigerate at least 1 hour.
From free-recipes.co.uk
From free-recipes.co.uk
OYSTERS BIENVILLE - COOK SAVOR CELEBRATE
Web Apr 12, 2023 Reduce heat to low and simmer for 1-2 minutes until thickened. Remove from heat, let cool and briefly chill while preparing the oysters. Preheat the oven to 500. Place the oyster shells on a rack in a baking pan. Place an oyster on each shell and top with enough of the bienville sauce to completely cover them.
From cooksavorcelebrate.com
From cooksavorcelebrate.com
A HOLIDAY HINT FROM CHEF PAUL PRUDHOMME | NORTH AMERICAN …
Web Mar 1, 2004 Add oyster water and cook over high heat 10 minutes, stirring occasionally. Stir in 2 tsp. Seafood Magic and enough bread crumbs to make a moist but not runny dressing. Remove from heat. Stir in oysters. Spoon dressing into ungreased 8 x 8-inch baking pan and bake uncovered at 350 for 30 minutes.
From mynewstouse.com
From mynewstouse.com
PAUL PRUDHOMME'S CORNBREAD DRESSING - FOODSERVICE DIRECTOR
Web In a 5-quart pot, melt 6 tablespoons of butter together with the bay leaves. Add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the bell peppers, celery, garlic, poultry seasoning and pepper sauce.
From foodservicedirector.com
From foodservicedirector.com
OLD-FASHIONED OYSTER DRESSING STUFFING RECIPE - PAULA DEEN
Web 1 large chopped onion 8 tablespoons butter 7 cups chicken stock 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon dried sage 1 tablespoon poultry seasoning 7- 5 for dressing, beaten, and 2 for cornbread eggs 2 pints or 1 quart drained oysters 1 cup self rising cornmeal 1/2 cup self rising flour 3/4 cup buttermilk
From pauladeen.com
From pauladeen.com
OYSTER DRESSING RECIPE | EAT YOUR BOOKS
Web Oyster dressing from The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme (page 263) by Paul Prudhomme ...
From eatyourbooks.com
From eatyourbooks.com
OYSTER STUFFING | MEATEATER COOK
Web Nov 15, 2023 Preheat the oven to 350°F. Crumble the cornbread into a large mixing bowl. Add toasted and torn wheat bread. Lightly mix. Put half of the butter in a large saute pan, and heat over medium-high. Add onion, celery, and jalapeno. Cook until fragrant and almost translucent, 3 to 4 minutes.
From themeateater.com
From themeateater.com
You'll also love
