OYSTER DRESSING (STUFFING)
This recipe is the only way I like oysters! And, the best stuffing ever!
Provided by Stephanie Holt
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 1h
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 41.5 g, Cholesterol 51.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 10.7 g, SaturatedFat 1.3 g, Sodium 667.4 mg, Sugar 4 g
COLONIAL OYSTER STUFFING
Adapted from the City Tavern Cookbook. If you like oysters, give this a try! You can make this ahead if you wish, through the cooking covered for 30 minutes. Cool and refrigerate, then cook the next day uncovered until the top is golden and the stuffing is heated through.
Provided by IngridH
Categories Thanksgiving
Time 1h25m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F Spread the bread cubes in a baking pan, in a single layer.
- Bake for 20 - 30 minutes, until the bread is dry and slightly colored. Remove from the oven and transfer to a large mixing bowl (this can be done ahead, just cool the bread and place in an airtight container until ready to use).
- In a large skillet, saute the onions and celery in the oil over medium low heat until the onions are soft, 10 - 15 minutes.
- Add the garlic, salt, pepper, thyme, sage and oregano, and sautee for 5 more minutes.
- Add the wine, and cook until it is mostly evaporated, about 5 minutes. Transfer the vegetable mixture to the bowl with the bread cubes and mix well to combine.
- Add the oysters, cream, and parsley to the bread mixture, and mix to combine.
- Add enough of the chicken stock to the bread to moisten it, but not so much that it gets soggy (this depends on how dry your bread and vegetables were, so an exact amount is impossible to give).
- Transfer the mixture to a lightly greased baking dish and cover with foil.
- Bake for 30 minutes , then uncover and bake for about 10 more, until the top is crisp and golden brown.
- Serve while still hot.
Nutrition Facts : Calories 405.3, Fat 18.4, SaturatedFat 8.2, Cholesterol 70, Sodium 1356.5, Carbohydrate 44.5, Fiber 2.6, Sugar 5.1, Protein 12.7
GRANDMA'S OYSTER STUFFING
This is my grandma's Pennsylvania Dutch oyster filling (stuffing) recipe. It's quick and easy and always a favorite at my family's holiday meals. DISCLOSURE: I simplified the recipe by using a 12-ounce bag of store-bought stuffing, however, my grandmother would toast her own homemade bread cubes in a frying pan with shortening. (No one in my family has noticed the change, so this is our little secret...)
Provided by sbingeman
Categories < 15 Mins
Time 10m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- 1 - Puree the shucked oysters (along with their juices), the eggs, milk, salt, and pepper in a blender.
- 2 - Pour the contents of the blender over the dry stuffing in a frying pan.
- 3 - Heat at medium to high heat and stir until the liquid is completely absorbed by the stuffing.
- 4 - Remove from heat and serve.
Nutrition Facts : Calories 106.2, Fat 4.8, SaturatedFat 1.4, Cholesterol 74.2, Sodium 348.3, Carbohydrate 8.1, Fiber 0.7, Sugar 0.5, Protein 7.2
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 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
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.
OYSTER STUFFING WITH SHIITAKE MUSHROOMS AND LEEKS
Categories Mushroom Side Bake Thanksgiving Stuffing/Dressing Oyster Celery Leek Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
- Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
- Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.
COLONIAL OYSTER-SAUSAGE STUFFING
Number Of Ingredients 10
Steps:
- In a 10-inch skillet over medium heat, sauté onion and celery in butter or margarine for 5 minutes or until onion is transparent. Transfer to a large bowl.To vegetables, add bread, sausage, oysters, bouillon granules, poultry seasoning, marjoram, salt and pepper. Mix well.Use to stuff an 8- to 10-pound turkey or other poultry or bake in a greased covered casserole in a preheated 325° oven for 30 minutes.
Nutrition Facts : Nutritional Facts Serves
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
COLONIAL BACON-AND-OYSTER-STUFFED BRISKET
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- In a bowl, toss together oysters, sage, parsley, mace, cinnamon, bacon and pepper.
- With a long, sharp, thin-bladed knife, cut a pocket in the brisket. Make the cut parallel to the cutting board and in the middle of the meat, cutting almost -- but not through -- the sides of the brisket. Sprinkle the brisket generously with salt. Dust it lightly with flour.
- Preheat the oven to 275 degrees. In a Dutch oven with a tight-fitted lid, heat the oil over high heat. Brown the brisket on both sides. Transfer the brisket to a plate. Stuff the brisket pocket with the oyster-bacon mixture. Using toothpicks, seal the pocket.
- Drain the oil from the Dutch oven. Return the brisket to the Dutch oven, and pour in the red wine and the reserved oyster liquor. Cover the Dutch oven and bake for 2 1/2 hours. Remove the lid and continue baking until the brisket is well browned and very tender, about 1 hour more.
- Remove the brisket and transfer it to a plate, reserving the liquid. Cover the brisket with foil and let it rest for 10 minutes. Slice it thinly across the grain, transfer it to a platter, spoon over some of the reserved liquid and serve.
Nutrition Facts : @context http, Calories 694, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 714 milligrams, Sugar 0 grams, TransFat 0 grams
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