OYSTER STUFFING
My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.-Amy Voights, Brodhead, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 228 calories, Fat 15g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 495mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
CAST-IRON OYSTER AND CORNBREAD STUFFING
Growing up in the mid-Atlantic region, my family has always included oysters as a big part of our dining table. This recipe is the perfect way to incorporate these typically uncooked gems into the traditional Thanksgiving spread and pay homage to the early Black oyster farmers of America. The briny and buttery flavor combined with the sweet cornbread is sure to be the talk of the table!
Provided by Food Network
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Melt 10 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the ham and cook, infusing the butter with the ham flavor, about 5 minutes. Remove the ham to a large mixing bowl with the cornbread, leaving the butter in the skillet.
- Add the garlic, celery, leeks, onions, sage and thyme to the skillet with the flavored butter. Sweat the vegetable mixture over medium heat, stirring as needed, until the vegetables are softened, 5 to 8 minutes. Add the wine and continue to cook over medium heat until the wine is reduced by half, 3 to 5 minutes. Increase the heat to medium-high, then add the oyster liquor and chicken stock. Bring to a boil, then remove from the heat and let cool at room temperature for 10 to 15 minutes.
- Add the oysters to the mixing bowl with the cornbread and ham. Pour the cooled vegetables into the mixing bowl and lightly mix together. Season with salt and pepper, then fold in the parsley and eggs (see Cook's Note).
- Grease the inside of the same skillet with the remaining 2 tablespoons butter. Transfer the cornbread mixture to the skillet, making sure it's evenly distributed throughout the skillet. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake until the top is nice and browned, 10 to 15 minutes. Allow to cool before serving, about 10 minutes.
OYSTER STUFFING
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with butter, and set aside.
- Sprinkle a layer of crushed soda crackers on the bottom of the prepared baking dish. Arrange a layer of oysters, along with their juices, on top of the crackers. Sprinkle with salt and pepper and dot with a few pats of butter. Repeat, beginning with another layer of crackers. Top with a final layer of soda crackers and then pour the cream over everything. Sprinkle with the Parmesan and paprika. Bake until golden brown and bubbly, 45 minutes to 1 hour.
OYSTER STUFFING
Provided by Kardea Brown
Categories side-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Spray a 9- by-13-inch baking dish with nonstick cooking spray.
- Add the cornbread, parsley and rosemary to a large mixing bowl. Heat 4 tablespoons of the butter in a large skillet over medium-high heat. Add the celery, green onions and bell pepper to the skillet and saute until softened, about 10 minutes. Add the remaining 4 tablespoons butter and melt. Add the cooked vegetables and melted butter into the bowl with the cornbread and stir to combine. Pour the milk, oysters and reserved oyster juice over the cornbread, then season with the garlic powder, 2 teaspoons salt and some pepper. Pour in the chicken stock and eggs and stir until well combined and cohesive. Spread into the prepared baking dish.
- Cover the dish with aluminum foil and bake, about 30 minutes. Uncover and bake until the top begins to brown, about 30 minutes more.
HERBED OYSTER STUFFING
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
Categories Herb Shellfish Side Bake Thanksgiving Stuffing/Dressing Bacon Oyster Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings or about 10 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
- Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
- If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
- Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
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
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
OYSTER STUFFING
Provided by Food Network
Categories side-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 250 degrees F.
- Trim the crust off the bread. Slice the bread into 1/2-inch cubes. Spread the bread on a baking sheet and toast for 20 to 30 minutes, or until dry, being careful not to develop any color. Set aside.
- Raise the oven temperature to 350 degrees F.
- Melt 1 tablespoon of the butter.
- Brush a 2-quart casserole or gratin dish with the melted butter and set aside.
- In a large saute pan, add 1 tablespoon of the butter and melt. Add the spinach and cook over high heat until wilted. Drain the spinach and set aside.
- To the same saute pan, over medium heat, add the remaining 7 ounces butter. Add the onion and the garlic and saute until translucent, about 2 to 3 minutes. Add the mushrooms and continue to saute another 5 minutes. Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper. Cook for 3 minutes and stir until the mixture is well blended. Set aside.
- In a large bowl, lightly beat the eggs. Add the cream and milk. Stir until well blended. Add the parsley, sage, rosemary, and thyme. Add the reserved oyster mixture and the toasted bread and mix well. Taste and adjust seasoning with salt and pepper. Transfer to the buttered casserole dish and bake for 45 minutes or until done.
OYSTER STUFFING
Make and share this Oyster Stuffing recipe from Food.com.
Provided by Malarkey Test
Categories Winter
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 278.9, Fat 9.4, SaturatedFat 4.5, Cholesterol 44.5, Sodium 674.3, Carbohydrate 37.1, Fiber 2.5, Sugar 4.9, Protein 11.1
HOLIDAY OYSTER STUFFING
This is my grandmother's oyster stuffing recipe that has been handed down. It is a favorite for Thanksgiving and Christmas and very simple to make. If you cook your turkey at 325 degrees F, it will be perfect if the stuffing is cooked alongside it at that temp as well. It can also be baked in a muffin tin for individual servings.
Provided by Nancy
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil.
- Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.
Nutrition Facts : Calories 390.5 calories, Carbohydrate 17.1 g, Cholesterol 171.4 mg, Fat 23.2 g, Fiber 0.9 g, Protein 26.9 g, SaturatedFat 7.2 g, Sodium 1058.8 mg, Sugar 1.1 g
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.
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
SAUSAGE AND OYSTER STUFFING
This is the stuffing recipe for the turducken. Chicken broth, beer, or water can be used in place of turkey broth.
Provided by Stephanie
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Yield 32
Number Of Ingredients 9
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.
Nutrition Facts : Calories 139.6 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 8 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 368.6 mg, Sugar 1.4 g
NORTHERN CALIFORNIA OYSTER STUFFING
Categories Leafy Green Shellfish Side Bake Christmas Thanksgiving Stuffing/Dressing Oyster Spinach Fall Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
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.
OYSTER STUFFING
Steps:
- After preparing the bread stuffing, add the oysters, their liquid and the Tabasco sauce. If baking in a casserole, it will not be necessary to add more chicken broth.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 141 milligrams, Sugar 0 grams
OYSTER STUFFING
Make and share this Oyster Stuffing recipe from Food.com.
Provided by nome179er
Categories Thanksgiving
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Soften butter in the microwave.
- Take a loaf and a 1/2 of the bread and butter both sides of it.
- Dice bread into cubes and put in a large bowl.
- Dump in the pint of oysters including the juice.
- Fill oyster can with milk and add to the oysters and bread.
- Dice up 1/4 cup of onion and dice 1/4 cup of celery and add to the bowl.
- Sprinkle with salt and pepper.
- Mush ingrediants together with your hands until the consistancy of stuffing. If it is too watery add more pieces of bread until it is like stuffing.
- Stuff both ends of a turkey or chicken and bake as usual.
- *You can also cook this in just a bowl in the oven. Cook on 375 for about 50 minutes or until well done.
Nutrition Facts : Calories 406.8, Fat 19.3, SaturatedFat 10.7, Cholesterol 66.1, Sodium 950.9, Carbohydrate 46, Fiber 2.1, Sugar 3.8, Protein 12.2
GRANDMA'S OYSTER STUFFING
This is my grandma's Pennsylvania Dutch oyster filling (stuffing) recipe. It's quick and easy and always a favorite at my family's holiday meals. DISCLOSURE: I simplified the recipe by using a 12-ounce bag of store-bought stuffing, however, my grandmother would toast her own homemade bread cubes in a frying pan with shortening. (No one in my family has noticed the change, so this is our little secret...)
Provided by sbingeman
Categories < 15 Mins
Time 10m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- 1 - Puree the shucked oysters (along with their juices), the eggs, milk, salt, and pepper in a blender.
- 2 - Pour the contents of the blender over the dry stuffing in a frying pan.
- 3 - Heat at medium to high heat and stir until the liquid is completely absorbed by the stuffing.
- 4 - Remove from heat and serve.
Nutrition Facts : Calories 106.2, Fat 4.8, SaturatedFat 1.4, Cholesterol 74.2, Sodium 348.3, Carbohydrate 8.1, Fiber 0.7, Sugar 0.5, Protein 7.2
OYSTER STUFFING
Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com.
Provided by Erika Michael
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 1h45m
Yield 14
Number Of Ingredients 13
Steps:
- In a skillet, saute the celery with the onions until the onions are translucent.
- In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
- Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.
Nutrition Facts : Calories 108.5 calories, Carbohydrate 13.6 g, Cholesterol 53.6 mg, Fat 3.9 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 368.3 mg, Sugar 2.8 g
OYSTER STUFFING
Provided by Robert Farrar Capon
Categories side dish
Time 10m
Yield About 5 cups, or enough for 2 chickens
Number Of Ingredients 8
Steps:
- Heat the chicken fat in a deep skillet, add the celery, scallions and savory and saute for a few minutes. Add the oysters with their liquid and saute briefly until their edges curl.
- Add salt, white pepper and red pepper to taste. Turn off the heat, add the bread cubes and parsley, and toss the mixture thoroughly. Adjust the seasonings and stuff and truss the chicken.
OYSTER STUFFING
Provided by Molly O'Neill
Categories side dish
Time 2m
Yield About eleven cups
Number Of Ingredients 3
Steps:
- Make the stuffing and toss in the oysters, their liquid and Tabasco sauce. Finish as in recipe.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 151 milligrams, Sugar 0 grams, TransFat 0 grams
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