MOM'S OYSTER STEW
Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.
Provided by Kathi Harrison Smith
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.
- When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 15.7 g, Cholesterol 156.5 mg, Fat 18.8 g, Fiber 0.1 g, Protein 18.9 g, SaturatedFat 10.1 g, Sodium 952.6 mg, Sugar 3 g
MOM'S OYSTER DRESSING/STUFFING
The best thing about a stuffed turkey is the oyster dressing. My grandma (Gigi) and mom would argue every year as to whether it was better made with cornbread cubes or regular bread. I prefer regular bread, but you decide for yourself.
Provided by Krsi Sue
Categories European
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat milk, butter, and oyster liquid in small pan.
- Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
- Add liquid and stir.
- Stuff poultry or place in greased foil lined baking dish.
- Bake 350 degrees for 1 hour, or until poultry is done.
Nutrition Facts : Calories 363.3, Fat 20.3, SaturatedFat 11.4, Cholesterol 84.5, Sodium 1272.2, Carbohydrate 32.6, Fiber 2, Sugar 3.3, Protein 12.8
MOM'S OYSTER CASSEROLE
My mother has made this casserole every thanksgiving for as long as I can remember. It just wouldn't be the holidays without it. If my brother can't make it home for the holidays, it is one of his special requests when he is able to get home. The prep time is me using a food processor to chop and doesn't include the time to cut oysters in half if they are too large. I hope you enjoy it as much as my family does.
Provided by Tish in OH
Categories Thanksgiving
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Drain oysters well, reserving liquid.
- Generously grease a shallow 1-1/2-quart casserole dish.
- Sprinkle half the crackers over the bottom.
- Lay half the oysters on top of crackers.
- Sprinkle with half the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce.
- Dot generously with butter and pour half the cream, milk and reserved juice from the oysters.
- Repeat the layers but save the remaining cracker crumbs for the top.
- Add a dash of Tabasco if desired before covering with the crumbs.
- Cover with the remaining cracker crumbs.
- Dust enough with paprika to make it really red on top.
- Bake 30 minutes or until the casserole is set (when you jiggle it, it shakes like set Jello).
- Serve hot.
Nutrition Facts : Calories 341.7, Fat 26.9, SaturatedFat 15.6, Cholesterol 107.7, Sodium 351.4, Carbohydrate 15.4, Fiber 0.6, Sugar 0.4, Protein 10.3
OYSTER CASSEROLE
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
- In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
- Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
- Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 41 g, Cholesterol 95.6 mg, Fat 29 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 828.6 mg, Sugar 3.5 g
OYSTER CASSEROLE
The holidays are the perfect time to indulge in a rich and buttery dish like this. You can assemble and refrigerate it the night before, then top with the remaining crumbs and seasonings just before baking.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.
Nutrition Facts :
MOM'S OYSTER STUFFING
This rich and delicious stuffing is a Holiday staple in our house. We're always asking her to "maybe make a little more this year."
Provided by lady_dreamweaver
Categories < 60 Mins
Time 47m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Open can of smoked oysters, drain and rinse, looking for any shell remains. Mince oysters finely. Prepare stuffing mix, using chicken broth in place of water, fold in oysters and extra sage.
- Bake in buttered baking dish for 30-40 minutes (covered or cover with aluminum foil so that it doesn't dry out) until heated through.
Nutrition Facts : Calories 165.2, Fat 1.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 676.2, Carbohydrate 32.6, Fiber 1.5, Sugar 3.5, Protein 4.7
OYSTER MACARONI AND CHEESE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add the seashell pasta, and cook until tender, about 7 minutes. Drain.
- Meanwhile, heat the oil in a skillet over medium heat. Add the pepper and onion; cook and stir until tender. Stir in the cheese soup, salt and mustard. Mix in the macaroni and oysters so they are evenly distributed. Spoon half of the mixture into a 2 quart casserole dish. Cover with half of the Cheddar cheese. Top with remaining oyster mixture and remaining cheese.
- Bake covered for 15 minutes in the preheated oven. Then uncover, and continue baking for 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 28.3 g, Cholesterol 77 mg, Fat 20.7 g, Fiber 1.7 g, Protein 18.8 g, SaturatedFat 11.3 g, Sodium 1113 mg, Sugar 2.1 g
EASY SCALLOPED OYSTERS
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the butter into the bottom of a 9x13-inch baking dish. Mix the oysters, cream of mushroom soup, evaporated milk, crackers, and eggs together in the baking dish until well blended.
- Bake in the preheated oven until the center of the mixture is set and the edges are slightly browned, about 45 minutes.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 12.4 g, Cholesterol 85.4 mg, Fat 14.4 g, Fiber 0.2 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 400 mg, Sugar 3.6 g
NOT YA MAMA'S OYSTER DRESSING
Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. During this time I was pregnant with my son and I craved oysters any way but raw. My husband made this for me at least twice a week (35-year-old son came into this world loving oysters). Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version.
Provided by Bobbie Clay Byrd
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
- Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
- Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 27.1 g, Cholesterol 181.3 mg, Fat 24.7 g, Fiber 1.7 g, Protein 24.1 g, SaturatedFat 13.1 g, Sodium 1494 mg, Sugar 2.3 g
LOUISIANA OYSTER CASSEROLE
Make and share this Louisiana Oyster Casserole recipe from Food.com.
Provided by Bluenoser
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour the oysters into a shallow 9" pie plate.
- Sprinkle with parsley and onions.
- Scatter the cracker crumbs on top.
- Melt butter and add lemon juice, mustard and Worcestershire sauce.
- Pour mixture over the crumbs and bake 450F until oysters curl slightly and crumbs are brown appro 10-15 minutes.
Nutrition Facts : Calories 420.1, Fat 26.3, SaturatedFat 15.3, Cholesterol 117.6, Sodium 313.8, Carbohydrate 32.2, Fiber 1.6, Sugar 1, Protein 14.4
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