Cajun Oyster Stuffing Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-by-14-inch or other similar-size shallow baking dish with 1 tablespoon of the butter and set aside.
• Cook the bacon in a large skillet over moderate heat until crisp, about 5 minutes. Add the remaining 7 tablespoons butter and let it melt, then add the celery, bell peppers, onions, and garlic and cook until the vegetables are soft, about 10 minutes. Add the paprika, garlic powder, and cayenne and cook, stirring occasionally, for 2-3 minutes.
• Put the baguette cubes into a large bowl. Spoon the bacon and vegetable mixture on top. Add the oysters and their liquor, along with the green onions and parsley.
• Beat the eggs with the hot sauce and salt in a small bowl. Pour the eggs into the bowl with the bread cubes and gently stir until the dressing is well combined. Spoon the dressing into the prepared baking dish and bake in the upper third of the oven until heated through and crisp on top, about 45 minutes. Serve hot.

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

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°.

Steps:

• Preheat the oven to 350 degrees.
• Drain the oysters and cut them in half. Reserve the liquor.
• Heat the butter in a large heavy skillet and add the onion, celery, green pepper, garlic and thyme. Cook, stirring, until wilted, about five minutes. Add the reserved oyster liquor and cook about 10 minutes, stirring often.
• Add the oysters and stir. Cook about five seconds. Remove from the heat. Add the bread crumbs, parsley, salt, pepper and eggs. Blend well. Let cool.
• Stuff and roast the turkey (see accompanying box). Butter a baking dish and add any leftover stuffing. Dot the top with about four tablespoons of butter and place in the oven. Bake about 30 minutes. Serve the separate stuffing with the carved turkey.

Steps:

• Bake cornbread and allow to cool, or use leftover. Crumble into fairly fine crumbs to equal 2 cups.
• Clean and de-vien shrimp, chop into course pieces, 1/2 inch. Save shells.
• In a small sauce pan bring chicken broth to simmer, add shrimp shells and simmer for 20 minutes. Set aside and add the juice from the canned clams.
• Saute onion and celery in butter until tender.
• Meanwhile, combine breadcrumbs and cornbread crumbs, salt, pepper, sage, garlic powder and poultry seasoning, mix well.
• Strain broth into crumb mixture with a fine sieve or colender, discard shells, and give a quick stir. Add soup and eggs and stir well.
• Fold in shrimp and clams.
• Now, here is the important part, you want a really moist mixture that is not too moist. You may have to add broth or water (I used a tad bit of beer he he) You want to be able to use a big soup spoon, not a ladle but one of those huge spoons, scoop up some of the dressing and if a little runs off the sides but still remains heeped up on the spoon, perfect. If nothing runs off the sides of the spoon and you picked up a big ball of stuffing it is too thick. You need to add broth, water, or in my case beer until it forms a rounded peek when scooped instead of a ball.
• Now, your stuffing is ready to cook, boy this is good. Take you a good cut of porkchop, fish, or chicken breast, place each serving on a piece of greased foil big enough to fold the sides of the foil up high enough to hold the stuffing, place the servings on cookie sheet and fill it up with the stuffing. Oh man, this just keeps getting better.
• Depending on how big your pieces of meat are and how much stuffing you put on them will determine on how long you need to cook them. You need to use a meat thermometer to test the doneness. When done, allow to cool 5 minutes, fold back foil and use a spatula to remove onto plate.
• I cook mine at 375 F for about an hour. I use thick cuts and lots of stuffing. This is good stuff man!
• I even make these ahead and freeze them, just thaw and cook.
• Servings, prep and cooking times are estimated as best as I can.

Steps:

• Preheat oven to 250°F. Divide bread cubes between 2 large baking sheets. Bake until dry but not colored, about 15 minutes. Transfer bread to very large bowl. Add spinach to bread.
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Add minced shallots, chopped celery and garlic and sauté until tender but not brown, about 5 minutes. Stir vegetables into bread mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Add oysters and sauté 2 minutes. Mix oysters and 2 tablespoons tarragon into stuffing. Season to taste with salt and pepper. Mix in eggs.
• To bake stuffing in turkey:
• Mix 1/3 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.
• To bake all stuffing in pan:
• Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer to prepared dish. Cover with buttered aluminum foil and bake until stuffing is heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.

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. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
• Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
• Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
• Bake in preheated oven for 30 minutes, until crust is golden.

Steps:

• Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
• Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
• Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
• In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
• Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.

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.

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.

Steps:

• Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
• In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
• Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.