Oyster And Rice Dressing Recipes

OYSTER DRESSING (STUFFING)

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.

OYSTER-AND-RICE DRESSING

Steps:

• Preheat the oven to 350 degrees.
• Combine 3 1/2 cups of the broth and the rice in a saucepan and bring to the boil. Cover closely and cook 17 to 20 minutes or until the rice is tender. Remove from the heat and let stand covered until ready to use.
• Meanwhile, prepare the chopped vegetables and bread crumbs.
• Heat the margarine in a skillet and add half the chopped onion, celery and green pepper. Cook, stirring, until the onions start to brown lightly. Add the butter, garlic and remaining chopped onion, green pepper and celery. Cook until the second batch of onion is wilted. Add the scallions and parsley. Remove from the heat and add the remaining chicken broth, beaten eggs, oysters, oyster liquor, thyme, oregano, salt, pepper and cayenne. Blend well.
• Pour and scrape the mixture into a deep skillet and sprinkle evenly with bread crumbs. Bake 30 to 40 minutes or until piping hot throughout.

OYSTER DRESSING

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.

EGGPLANT AND OYSTER RICE DRESSING

Steps:

• Bring water and salt to a boil in a 3-quart saucepan. Add rice and cook, covered, over low heat until water is absorbed and rice is just cooked through, 18 to 20 minutes. Transfer to a large bowl and fluff with a fork.
• Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook eggplant in batches, turning it and adding up to 4 tablespoons of remaining oil as necessary, until tender and browned, about 5 minutes. Transfer to paper towels to drain. When cool enough to handle, cut eggplant into 1/2-inch pieces.
• Preheat oven to 325°F.
• Heat remaining oil in skillet over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring, until softened and edges are browned. Add garlic, oysters (without liquor), and eggplant and sauté, stirring occasionally, 1 minute.
• Gently toss eggplant mixture, oyster liquor, 1/2 cup scallions, cayenne, and salt to taste with rice in bowl and transfer to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 1 1/2 hours. Remove foil and stir in remaining 1/2 cup scallions.

WILD RICE AND OYSTER DRESSSING

Steps:

• Simmer the oysters in their own liquor for three minutes.
• Combine all of the ingredients but the oysters and mix well.
• Carefully stir in the oysters and their liquid.
• Grease a 1 1/2 quart casserole and fill with dressing. Cover and bake at 350 degrees about 15 or 20 minutes, until dressing is thoroughly heated.

OYSTER AND RICE STUFFING

Steps:

• Brown pork and onion in a Dutch oven.
• Season with salt and pepper.
• Drain oysters, reserving liquid.
• Add oyster liquid and celery to pork and onion, cover, and cook slowly for one hour.
• Stir occasionally, adding a little water if necessary.
• Add oysters and cook for five more minutes.
• Add five to six cups of rice as needed to absorb most of the liquid.
• Heat thoroughly.