OYSTER DRESSING
Provided by Alton Brown
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
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.
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
OYSTER DRESSING
Make and share this Oyster Dressing recipe from Food.com.
Provided by lkadlec
Categories < 15 Mins
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 460.2, Fat 24, SaturatedFat 9.4, Cholesterol 180.5, Sodium 513.3, Carbohydrate 29.4, Fiber 2.6, Sugar 3.2, Protein 31.5
THE BEST OYSTER DRESSING
Make and share this The Best Oyster Dressing recipe from Food.com.
Provided by Gloria 15x
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 413.1, Fat 27.8, SaturatedFat 15.8, Cholesterol 170.5, Sodium 481.2, Carbohydrate 26.3, Fiber 1.8, Sugar 4.6, Protein 15.2
OYSTER DRESSING II
This bread and oyster dressing is flavored with onion and poultry seasoning. It goes great with the holiday turkey!
Provided by Marthe Hildreth
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 2h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt butter in a medium saucepan over medium heat. Stir in celery, sweet onion and yellow onion. Cook until tender, about 5 minutes. Mix in poultry seasoning and ground black pepper. Stir in oysters and chicken broth, and remove from heat.
- Place Italian bread in a large bowl. Pour oyster mixture over the bread and mix to coat.
- Transfer mixture to the prepared baking dish. Cover with foil and bake in the preheated oven 2 hours.
- Turn off oven. Remove foil and allow stuffing to remain in oven about 10 minutes, until surface is crisp.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 18.7 g, Cholesterol 26.6 mg, Fat 10.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 6.1 g, Sodium 278.1 mg, Sugar 1 g
GRANDMOTHER'S OYSTER DRESSING
Provided by Food Network
Categories side-dish
Yield approximately 8 cups dressing
Number Of Ingredients 13
Steps:
- In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish
OYSTER DRESSING
Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Melt butter and olive oil in a large skillet over low heat. Add garlic and cook, stirring, for 2 minutes. Add onions, celery, and carrots; cook, stirring, for 15 minutes. Add thyme and sage; cook, stirring, for 3 minutes more.
- Place bread in a large bowl. Add vegetable mixture, parsley, oysters and their liquid, and turkey stock; season with salt and pepper. Mix to combine. Keep at room temperature until ready to use.
OYSTER DRESSING
You can make oysters in a casserole, too! Starting with Betty Crocker cornbread & muffin mix makes this recipe a breeze.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Make and bake cornbread mix as directed on package, using water. Cool 30 minutes; crumble cornbread into large bowl. Reduce oven temperature to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter 10 minutes, stirring occasionally, until tender. Stir in sage, pepper and salt.
- Add celery mixture and bread cubes to crumbled cornbread; stir gently. Add broth and eggs; stir just until moistened. Stir in oysters. Spoon mixture into baking dish.
- Bake uncovered 50 to 55 minutes or until golden brown.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg
BAKED OYSTER DRESSING
This recipe for baked oyster dressing is from chef Emeril Lagasse's "Louisiana Real and Rustic."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Butter a 9-by-11-inch baking dish and set aside.
- Drain oysters, reserving liquor; set aside.
- Heat oil in a large skillet over medium-high heat. Add onions, bell peppers, celery, salt, Emeril's Essence, and cayenne; cook, stirring, until soft, about 5 minutes. Add bay leaves, garlic, and parsley; cook, stirring, for 1 minute. Add 1 cup water and cook, stirring constantly, 2 to 3 minutes. Remove from heat.
- In a large bowl, combine vegetable mixture with oysters and their liquor, scallions, bread, and cheese. Stir until well combined. Pour mixture into prepared baking dish and bake until golden brown and bubbly, 30 to 40 minutes. Remove bay leaves before serving.
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