Sourdough Oyster Dressing Recipes

SOURDOUGH DRESSING

Steps:

• Preheat oven to 350°. Place bread cubes in a large bowl. Drizzle with 2 tablespoons oil; toss lightly. Sprinkle with half the garlic; toss to combine. Transfer to 2 ungreased 15x10x1-in. baking pans. Bake 20-25 minutes or until lightly browned, turning occasionally. Let cool., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add red onions; cook and stir 5-7 minutes or until softened. Add the red peppers, oregano and remaining garlic; cook 1 minute longer. Stir in broth; bring to a boil. Remove from heat., Place toasted bread in large bowl. Stir in broth mixture, turkey if desired, cheese, eggs and green onions. Transfer to a greased 13x9-in. baking dish; dot with butter. Cover and bake 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown.

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.

SOURDOUGH OYSTER DRESSING

Steps:

• Arrange bread cubes in a single layer on 2 baking sheets.
• Bake at 350 degrees for 10 minutes until dry and golden.
• Melt butter in a large skillet and saute the onions, celery and garlic for 6-8 minutes on medium high heat.
• Add the salt, pepper and oysters and cook for 2 minutes.
• Remove from heat.
• In a large bowl, combine the bread cubes, oyster mixture, bacon, parsley and artichokes and toss well.
• Spoon the dressing into a lightly greased 11 X 17 baking dish and bake, uncovered, for 45 minutes at 375 degrees.

THE BEST OYSTER DRESSING

Steps:

• Melt butter in a skillet. Saute onions and celery until transparent.
• Soak the bread in water. Drain and squeeze water out of bread. Tear into small pieces and add to onion mixture.
• Add egg, parsley and oysters.
• Season with salt, pepper and spices.
• Simmer until oysters begin to curl.
• If the mixture is soggy, add bread crumbs; it should be very moist but there should be no excess liquid.
• Turn into a 2 qt casserole.
• Dot with butter.
• Bake 350 degrees for about 30 minutes.

OYSTER DRESSING

Steps:

• Melt the butter over medium heat. Saute the onions, celery, green onions and garlic until tender, stirring frequently.
• Gradually add the chopped oysters. Cook about 4 minutes, constantly stirring.
• Add the parsley; stir. Lower the heat and simmer for 5 minutes.
• Add the cheese and pepper; stir.
• Remove from the heat and begin stirring in the bread crumbs a little at a time.
• Add the pecans and oyster liquor and stir.
• Cover and let stand for 3-5 minutes.
• Salt to taste. The dressing can be stuffed into the fowl of your choice, or it can be served as a side dish with seafood.
• To serve as a casserole, spoon the dressing into a buttered casserole dish, sprinkle the top with unseasoned bread crumbs, dot with butter and bake at 350F for 20 minutes.

OYSTER DRESSING

Steps:

• In a greased casserole pan, place a layer of crumbled crackers, then a layer of oysters (drained but save the liquid), dot with butter and season with salt, pepper or seasoned salt. Repeat layers as desired or based on pan size. For a 9x9 or 9x13 it varies. Usually 3-5 cans of oysters are needed.
• Mom used to include some Ritz crackers but it isn't required. Nothing is exact about the recipe, I just build it in layers until it looks right. Quantities depend on the pan.
• Once you have the layers done, (the top layer should be crushed crackers dotted with butter) pour the oyster liquid and milk/cream back on the creation to moisten. Usually it is a 50/50 mix. I have added some white wine and/or beer (up to ½ cup each). The key is to make sure all the crackers are moist/soggy. You don't want any dry pockets. I usually let it set, covered, in the fridge for a few hours while the other stuff is being prepared. Then you bake at 425 degrees until brown/done (45 min or longer depending on oven).

SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING

Steps:

• 1. Preheat the oven to 350°F. Butter a 13 x 9 x 2-inch glass baking dish.
• 2. Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.
• 3. Raise the oven temperature to 375°F.
• 4. Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 30 minutes.
• 5. While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
• 6. Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.
• 7. Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.