BACON & OYSTER STUFFING
Smoky bacon leads the way in this East Coast-inspired stuffing. If you really like oysters, add an extra can. Doubling the oysters will add about 17¢ per serving.-Sherry Thompson, Seneca, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute celery and onions in butter until tender. Add the garlic; cook 1 minute longer. Add the parsley, sage, thyme, poultry seasoning and pepper., Place bread cubes in a large bowl; add celery mixture and bacon. In another bowl, whisk the eggs, broth, oysters and wine. Add to bread mixture; stir just until moistened., Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°.
Nutrition Facts : Calories 273 calories, Fat 17g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 766mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
OYSTER AND BACON STUFFING
Provided by Food Network
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed.
- Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside.
- Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper.
- Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.
BACON, MUSHROOM, AND OYSTER STUFFING
I could never find the right oyster stuffing recipe, so I made my own with bacon, onion, mushrooms, and oysters. It is great with grilled turkey.
Provided by rhondarella
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
- Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
- Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
- Bake in preheated oven until golden brown on top, about 30 minutes.
Nutrition Facts : Calories 231.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 11.1 g, Fiber 1.1 g, Protein 8 g, SaturatedFat 5.3 g, Sodium 758 mg, Sugar 3 g
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.
PETITE SMOKED OYSTER STEW W/BACON, POTATOES AND ONIONS
I LOOOOOOVE smoked oyster stew!! This is my own easy version! It's delish! Enjoy! :) Time does not include cooking the bacon, I always have cooked bacon on hand in the freezer that I use for ocaisions like this.
Provided by Wildflour
Categories Stew
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut up unpeeled potatoes into bite-sized cubes and boil til tender in small saucepan. Once water starts to boil, will only take about 4 minutes.Check them with a knife for tenderness.
- *While potatoes are boiling, saute chopped onion in butter til tender.
- Drain saucepan of potato water keeping potatoes in there.
- Add half and half, milk, boullion, garlic powder, pepper, oysters and cooked onions with the butter and juices.
- Heat over LOW heat til heated through.
- Stirring gently ocaisionally.
- *I just use a fork to lift and drain the oysters out of the can, and what's ever on them oil-wise, is fine. Just adds flavor anyways! If your stew is too oily on top, just skim off with a spoon, or don't worry about it! The crackers will absorb that! ;).
- Garnish heavily, each bowl with bacon.
- Serve with oyster crackers or saltines.
- Some like a little hot sauce served with on the side, too.
- *If using bacon that you have on hand that has been precooked, just wrap in papertowel and microwave about 10 seconds. (Thaw cooked bacon first if using it from your freezer and it's not already thawed.).
Nutrition Facts : Calories 729.4, Fat 46.1, SaturatedFat 22.3, Cholesterol 128.2, Sodium 723.4, Carbohydrate 57.7, Fiber 4.6, Sugar 3.7, Protein 21.8
OYSTER-AND-BACON DRESSING
Freshly shucked oysters and their liquor plus a touch of smoky bacon give this traditional Thanksgiving side tons of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees with a rack in upper third. Brush a shallow 2-quart baking dish with butter.
- Cook bacon in a large skillet over medium until crisp and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain, leaving fat in skillet. Add onion and celery to skillet; season with salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 8 to 10 minutes. Stir in sage and cayenne; cook 30 seconds. Add wine and boil until mostly evaporated, 2 to 3 minutes. Stir in cream and reserved oyster liquor; simmer until reduced and thickened slightly, 3 to 5 minutes. Remove from heat and stir in oysters; season with salt.
- In a large bowl, toss crackers with melted butter to evenly coat. Sprinkle one-third of cracker mixture evenly in bottom of prepared baking dish. Spoon half of oyster mixture evenly over crackers. Repeat layering with another one-third of cracker mixture and remaining half of oyster mixture. Toss remaining one-third of cracker mixture with parsley; sprinkle evenly over top.
- Bake until golden brown on top and heated through, 20 to 25 minutes (if top is browning too quickly, tent with foil). Sprinkle with bacon and serve immediately.
SMOKED OYSTERS AND BACON
This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker.
Provided by Peter J
Categories Australian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface.
- Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one.
- Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.
Nutrition Facts : Calories 208.6, Fat 12.5, SaturatedFat 3.1, Cholesterol 83.5, Sodium 263.2, Carbohydrate 7.5, Protein 15.6
OYSTER STUFFING CAKES
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp. But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions. Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings. The chef Peter Woods at Merroir in Topping, Va., serves this crisp, savory treat in fall and winter as an appetizer, or as a main course with a big winter salad of bitter greens, pears or dried fruit and toasted nuts.Try to buy the oysters for this recipe at a fish store with high turnover and have the counterman shuck them for you; if you can't, even packaged shucked oysters will do fine. They are chopped up small in this recipe so they melt into the bread and herbs, and their briny liquor binds the mixture. You taste umami and butter and salt, but nothing screams "Oyster!"
Provided by Julia Moskin
Categories dinner, lunch, appetizer, main course
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine oysters and their liquor, bread and cheese. Set aside.
- In a heavy skillet, melt butter over medium heat. Add bacon and let cook 3 to 5 minutes, until fat has rendered and bacon is cooked through but not crisp.
- Add celery and onion, stir to coat, then add stock and bring to a simmer. Let simmer until vegetables have softened, 10 minutes. Add herbs and coriander, mix well and turn off heat.
- Add vegetable mixture to bread mixture in bowl. Toss well, season to taste with salt and pepper, then refrigerate until chilled, about 2 hours, or overnight.
- When ready to cook, form chilled mixture into 3 1/2-ounce patties, about the size of a clementine. Let patties come to cool room temperature. Heat a film of oil in a skillet and, working in batches, pan-fry patties, turning once, until browned on both sides and hot all the way through. Serve hot, with bacon scallion cream sauce if desired.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
More about "smoked oyster and bacon stuffing recipes"
BAGUETTE, SMOKED OYSTER, AND PANCETTA …
From bonappetit.com
SMOKED OYSTER STUFFING - CHAMPAGNE TASTES®
From champagne-tastes.com
SMOKED OYSTER RECIPES (THE BEST!) - OYSTER …
From oyster-obsession.com
10 BEST SMOKED OYSTERS RECIPES | YUMMLY
From yummly.com
BACON WRAPPED APPETIZERS - SIMPLY STACIE
From simplystacie.net
20 BEST CANNED OYSTER RECIPES TO TRY
From gloriousrecipes.com
THE 10 BEST OYSTER STUFFING RECIPES - BOSS OYSTER
From bossoyster.com
BEST SMOKED OYSTER AND BACON STUFFING RECIPES
From alicerecipes.com
RECIPE: SMOKED OYSTER AND BACON STUFFING - PASSION FOR PORK
From passionforpork.com
RECIPE: SOUTHERN OYSTER AND BACON STUFFING | WHOLE …
From wholefoodsmarket.com
SPICY CARAMELIZED BACON WRAPPED SMOKED OYSTERS - TASTY KITCHEN
From tastykitchen.com
SPICY CARAMELIZED BACON WRAPPED SMOKED OYSTERS - NOSHING …
From noshingwiththenolands.com
BACON WRAPPED OYSTERS - JENNIFER MEYERING
From jennifermeyering.com
HOW TO SMOKE PULLED PORK IN AN ELECTRIC SMOKER - SMOKED BBQ …
From smokedbbqsource.com
You'll also love