Smoked Oyster Stuffing Recipes

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OYSTER STUFFING

Provided by Food Network Kitchen

Categories     side-dish

Time 2h10m

Yield about 4 to 6 side dish serving

Number Of Ingredients 19



Oyster Stuffing image

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

20 oysters, shucked, plus their liquor (see Cook's Note)
3 cups coarsely crumbled cornbread, recipe follows
3 slices bacon, cut crosswise into 1/4-inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoon white dry vermouth
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1 large egg
1/2 cup whole milk
2 tablespoons melted unsalted butter, plus more for the brushing the pan

OYSTER AND BACON STUFFING

Provided by Food Network

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 16



Oyster and Bacon Stuffing image

Steps:

  • Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed.
  • Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside.
  • Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper.
  • Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.

16 cups 1/2-inch cubes stale white bread (about 2 pounds)
5 tablespoons unsalted butter
1 pound applewood-smoked bacon, thinly sliced
1 large red onion, diced
3 stalks celery, diced
2 carrots, diced
4 cloves garlic, roughly chopped
3 cups chicken or vegetable stock
1/2 cup fresh marjoram or oregano leaves
2 large eggs
2 bunches scallions, thinly sliced
1/2 cup finely chopped fresh parsley
2 teaspoons Old Bay Seasoning
1 pint raw shucked oysters with their liquor, roughly chopped
Kosher salt and freshly ground pepper
1 cup grated parmesan cheese

BAGUETTE, SMOKED OYSTER, AND PANCETTA STUFFING

Categories     Pork     Side     Thanksgiving     Kid-Friendly     Stuffing/Dressing     Oyster     Leek     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16



Baguette, Smoked Oyster, and Pancetta Stuffing image

Steps:

  • Preheat oven to 350°. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.
  • Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; add to bowl with bread.
  • Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5.8 minutes. Transfer to bowl with a slotted spoon.
  • Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10.15 minutes. Transfer to bowl.
  • Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
  • Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter. Top with lemon slices.
  • Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
  • Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
10 cups coarsely torn baguette, dried out overnight
1/4 cup pine nuts
3 tablespoons olive oil
4 ounces pancetta, cut into 1/4" pieces
2 large leeks, white and pale-green parts only, thinly sliced
4 celery stalks, chopped
Kosher salt, freshly ground pepper
1/4 cup Cognac
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided
1 cup coarsely chopped canned smoked oysters
2 tablespoons chopped fresh thyme
2 tablespoons finely chopped fresh sage
2 teaspoons finely grated lemon zest
1/2 lemon, thinly sliced, seeds removed

SMOKED-OYSTER STICKY RICE STUFFING IN LOTUS LEAF

Provided by Lillian Chou

Categories     Wok     Mushroom     Rice     Shellfish     Vegetable     Side     Steam     Stir-Fry     Thanksgiving     Dinner     Stuffing/Dressing     Meat     Sausage     Seafood     Oyster     Fall     Winter     Gourmet     Sugar Conscious     Dairy Free

Yield Makes 8 (side dish) servings

Number Of Ingredients 15



Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf image

Steps:

  • Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours. Drain in a medium-mesh sieve and rinse well under cold running water.
  • Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour. Lift out mushrooms, squeezing excess liquid back into bowl. Cut out and discard stems, then thinly slice caps. Reserve 1 cup mushroom-soaking liquid and discard remainder.
  • Chop scallions, keeping pale green and white parts separate from dark green parts. Quarter sausages lengthwise, then cut into 1/2-inch pieces.
  • Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until sugar has dissolved.
  • Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes. Pat lotus leaves dry. Choose best leaf (some leaves may be blemished or damaged), discarding remainder. Cut out center stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in center.
  • Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add pale-green and white parts of scallion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute. Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes. Add oysters and stir-fry 1 minute. Add rice and stir-fry 2 minutes. Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes. Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top. Fold over sides of leaf (if using) to cover, then secure with skewers.
  • Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary). Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts. Remove skewer and open leaf, then stir in scallion greens. Fold leaf over to keep warm.

3 cups Asian short-grain sticky ("sweet") rice (1 pound 6 ounces)
12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter; 3 ounces)
2 cups boiling-hot water
2 bunches scallions
4 links Chinese sweet sausage (also called lop chong)
1/2 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Asian sesame oil
3 dried lotus leaves (optional)
1 tablespoon peanut or vegetable oil
1/4 cup pine nuts (1 ounce)
1 tablespoon finely chopped peeled ginger
2 (3-ounce) cans smoked oysters (about 1 cup), drained and coarsely chopped
Equipment: a 10-inch (5-cup) deep-dish pie plate; a well-seasoned 14-inch flat-bottomed wok with a lid; 2 small metal or bamboo skewers; a collapsible steamer rack with center stem removed

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



Oyster Stuffing image

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.

1 celery rib, chopped
1 small onion, chopped
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/4 teaspoon poultry seasoning
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
3 cups cubed day-old bread
1 large egg, beaten
2/3 cup chicken broth
1 cup shucked oysters, drained and coarsely chopped

BACON, MUSHROOM, AND OYSTER STUFFING

I could never find the right oyster stuffing recipe, so I made my own with bacon, onion, mushrooms, and oysters. It is great with grilled turkey.

Provided by rhondarella

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 55m

Yield 16

Number Of Ingredients 9



Bacon, Mushroom, and Oyster Stuffing image

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. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
  • Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
  • Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
  • Bake in preheated oven until golden brown on top, about 30 minutes.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 11.1 g, Fiber 1.1 g, Protein 8 g, SaturatedFat 5.3 g, Sodium 758 mg, Sugar 3 g

1 pound bacon
½ cup butter
1 onion, sliced thin
2 cloves garlic, minced
1 (4 ounce) package fresh mushrooms, sliced
1 cup white wine
2 cups chicken stock
1 (14 ounce) package seasoned stuffing cubes
1 (10 ounce) jar oysters, drained and cut into thirds

SMOKED OYSTER AND BACON STUFFING

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 13



Smoked Oyster and Bacon Stuffing image

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On 2 rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add oysters, bacon, thyme, and vinegar and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 321 g, Fat 14 g, Fiber 4 g, Protein 16 g, SaturatedFat 6 g

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
1 cup packed drained smoked oysters (from three 3-ounce cans)
1 cup crumbled cooked bacon (from about 8 slices)
2 tablespoons chopped fresh thyme leaves
2 tablespoons sherry vinegar
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

SMOKED OYSTER & RICE STUFFING

Make and share this Smoked Oyster & Rice Stuffing recipe from Food.com.

Provided by Dancer

Categories     White Rice

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14



Smoked Oyster & Rice Stuffing image

Steps:

  • Preheat oven to 450°F degrees.
  • Place rice in a 9-by-13-inch casserole.
  • In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme).
  • Bring to a boil and pour over rice.
  • Cover tightly with foil and bake for 30 minutes, or until rice is tender.
  • Meanwhile, in a Dutch oven, heat oil over medium heat.
  • Add leeks, onion and celery.
  • Cook, stirring occasionally, until tender, about 10 minutes.
  • Add garlic and cook, stirring, for 1 minute more.
  • Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes.
  • Stir into rice.
  • Season with salt and pepper.
  • (Keep warm, covered, in a 250°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving).

Nutrition Facts : Calories 200.2, Fat 2.3, SaturatedFat 0.4, Cholesterol 6.7, Sodium 65, Carbohydrate 34.9, Fiber 1.3, Sugar 1.6, Protein 6

2 1/4 cups long-grain white rice
3 3/4 cups reduced-sodium chicken broth, defatted
1/3 cup whiskey
2 teaspoons dried basil
2 teaspoons dried chervil or 2 teaspoons thyme
1 tablespoon canola oil
3 leeks, white & light green parts,washed and chopped
1 large onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
2 cups fresh spinach leaves, washed and torn into small pieces
7 1/2 ounces smoked oysters, drained and sliced
salt
freshly ground black pepper

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



Oyster Stuffing image

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

1 lb bread, including crusts (10 cups packed and cubed)
1 pint oyster, raw
4 -8 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4-1/2 cup fresh parsley, minced
1 tablespoon sage, minced
1 tablespoon thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon clove, ground
1 cup chicken stock
2 large eggs, well beaten (optional)

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From the-good-plate.com


OYSTER STUFFING: IS IT WORTH ALL THE SHUCKING? | KITCHN
How about some recipes? Most of these involve using the splashy liquor in the oyster shells to make the stuffing moist and well-seasoned. The one pictured above even uses canned, smoked oysters, so you can skip the shucking. • Oyster Stuffing, from Saveur. • Herbed Oyster Stuffing, from Gourmet. • Oyster Brioche Stuffing, from Martha ...
From thekitchn.com


OYSTER DRESSING RECIPES - OYSTER OBSESSION
Not with this variety! We’ve got recipes for rice oyster dressing, cornbread oyster dresssing, crabmeat oyster dressing, oysters Rockefeller stuffing, oyster stuffing cakes, smoked oyster dressing, oyster biscuit dressing and more. Oyster Dressing.
From oyster-obsession.com


THANKSGIVING OYSTER STUFFING RECIPE | OYSTERS RECIPES - BUY OYSTERS
In a small mixing bowl, combine egg, chicken broth, and shucked oysters. Fold gently into the bread mixture. Transfer mixture to a greased baking dish. Cover loosely with aluminum foil, and bake at 350°F for 20 minutes. Uncover then return to oven for 10-15 minutes until stuffing is lightly browned and an instant-read thermometer reads 160°F.
From fultonfishmarket.com


CANNED OYSTER RECIPES - 5 MUST TRY OPTIONS - TASTYLICIOUS
4. Oyster stew. Make this recipe>. This stew is a little different from some of the traditional beef stews that have a thick gravy and lots of vegetables. This dish is close to a soup texture but the milkiness combines beautifully with the milk. 5. Oyster chowder. Make this recipe>. We've all heard of clam chowder.
From tastylicious.com


10 BEST SMOKED OYSTERS RECIPES | YUMMLY
Smoked Oyster Stuffing Food Geeks. oysters, butter, chicken broth, onion, seasoned croutons, sage and 1 more. Smoked Oyster Stuffed Mushrooms A Kitchen Hoor's Adventures. oysters, breadcrumbs, green onion, garlic salt, fat free feta cheese and 5 more. Smoked Oyster Deviled Eggs Kalamazoo Outdoor Gourmet. fine sea salt, oysters, fresh …
From yummly.com


GIBLET AND SMOKED OYSTER STUFFING - FIERY FOODS & BARBECUE CENTRAL
Stuff the bird with the dressing and tie and truss the turkey. Roast in a 325 F.-degree oven until the juice from the thigh runs clear, about 4 hours, or until the internal temperature in the thigh reaches 160 degrees F. Carve the turkey and sprinkle the slices and the stuffing with the hot sauce (see recipe below). Garnish with sliced carambola (star fruit).
From fieryfoodscentral.com


OUR 23 BEST OYSTER RECIPES | MYRECIPES
They can be (carefully) eaten raw, fried, smoked, baked, broiled, grilled, and more. Whether you're a long-term oyster lover, or a little more hesitant to try these jewels on the half-shell, these recipes showcase the best that oysters have to offer, from scalloped oysters and gumbo to oyster dressing and oyster pot pie. View Recipe.
From myrecipes.com


OYSTER STUFFING (OR DRESSING) | BURNT #FOODNFLIX - ALL ROADS LEAD TO ...
Add reserved oyster liquid, stock or broth, parsley, thyme, sage, nutmeg, and freshly ground black pepper, to taste. Bring to a boil over high heat and cook for 5 minutes, stirring occasionally. Scrape the mixture into the bowl with the bread and bacon, and add the oysters; stir well to combine. Allow to sit for 10 minutes.
From allroadsleadtothe.kitchen


SMOKED OYSTER & RICE STUFFING | FOOD.COM | RECIPE | SMOKED …
Nov 12, 2017 - Make and share this Smoked Oyster & Rice Stuffing recipe from Food.com.
From pinterest.ca


OUR FAVORITE OYSTER STUFFING AND DRESSING RECIPES
Chef John Besh says, "This is the only dish worthy of both Thanksgiving and Christmas dinner at our house. 2 ounces slab bacon, cut into 1/4-inch dice. 1 stick unsalted butter. 1 celery rib, cut into 1/4-inch dice. 1/2 green bell pepper, cut into 1/4-inch dice. 1/2 small onion, finely diced.
From keyingredient.com


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