OYSTER AND BACON STUFFING
Provided by Food Network
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
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.
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
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
OYSTERS 'N' BACON
A great hot appetizer to serve for company. Oysters wrapped in bacon, and baked in a garlicky sauce.
Provided by KETURA
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
- Preheat the oven to 300 degrees F (150 degrees C).
- In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
- Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 8.3 g, Cholesterol 51.4 mg, Fat 9.2 g, Fiber 0.2 g, Protein 12 g, SaturatedFat 2.9 g, Sodium 1397.9 mg, Sugar 4.4 g
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
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
BACON & OYSTER STUFFING
Smoky bacon leads the way in this East Coast-inspired stuffing. If you really like oysters, add an extra can. Doubling the oysters will add about 17¢ per serving.-Sherry Thompson, Seneca, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 15
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°.
Nutrition Facts : Calories 273 calories, Fat 17g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 766mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
COLONIAL BACON-AND-OYSTER-STUFFED BRISKET
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- In a bowl, toss together oysters, sage, parsley, mace, cinnamon, bacon and pepper.
- With a long, sharp, thin-bladed knife, cut a pocket in the brisket. Make the cut parallel to the cutting board and in the middle of the meat, cutting almost -- but not through -- the sides of the brisket. Sprinkle the brisket generously with salt. Dust it lightly with flour.
- Preheat the oven to 275 degrees. In a Dutch oven with a tight-fitted lid, heat the oil over high heat. Brown the brisket on both sides. Transfer the brisket to a plate. Stuff the brisket pocket with the oyster-bacon mixture. Using toothpicks, seal the pocket.
- Drain the oil from the Dutch oven. Return the brisket to the Dutch oven, and pour in the red wine and the reserved oyster liquor. Cover the Dutch oven and bake for 2 1/2 hours. Remove the lid and continue baking until the brisket is well browned and very tender, about 1 hour more.
- Remove the brisket and transfer it to a plate, reserving the liquid. Cover the brisket with foil and let it rest for 10 minutes. Slice it thinly across the grain, transfer it to a platter, spoon over some of the reserved liquid and serve.
Nutrition Facts : @context http, Calories 694, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 714 milligrams, Sugar 0 grams, TransFat 0 grams
FRIED OYSTERS WRAPPED IN BACON
Make and share this Fried Oysters Wrapped in Bacon recipe from Food.com.
Provided by Millereg
Categories Pork
Time 25m
Yield 12 oysters, 2 serving(s)
Number Of Ingredients 9
Steps:
- In a 1-quart saucepan over medium heat, poach oysters in oyster liquor with bay leaf and Worcestershire sauce (about 2 minutes, until the edges of the oysters curl).
- Remove oysters from liquid and set aside.
- Discard liquid.
- Cut bacon strips in thirds.
- Wrap each oyster with bacon and fasten with a toothpick.
- Roll in flour, dip in eggs, and then roll in breadcrumbs.
- Heat oil in a 9-inch skillet.
- When oil smokes, reduce heat and fry oysters for 5 minutes.
- Serve immediately.
COLONIAL OYSTER STUFFING
Adapted from the City Tavern Cookbook. If you like oysters, give this a try! You can make this ahead if you wish, through the cooking covered for 30 minutes. Cool and refrigerate, then cook the next day uncovered until the top is golden and the stuffing is heated through.
Provided by IngridH
Categories Thanksgiving
Time 1h25m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F Spread the bread cubes in a baking pan, in a single layer.
- Bake for 20 - 30 minutes, until the bread is dry and slightly colored. Remove from the oven and transfer to a large mixing bowl (this can be done ahead, just cool the bread and place in an airtight container until ready to use).
- In a large skillet, saute the onions and celery in the oil over medium low heat until the onions are soft, 10 - 15 minutes.
- Add the garlic, salt, pepper, thyme, sage and oregano, and sautee for 5 more minutes.
- Add the wine, and cook until it is mostly evaporated, about 5 minutes. Transfer the vegetable mixture to the bowl with the bread cubes and mix well to combine.
- Add the oysters, cream, and parsley to the bread mixture, and mix to combine.
- Add enough of the chicken stock to the bread to moisten it, but not so much that it gets soggy (this depends on how dry your bread and vegetables were, so an exact amount is impossible to give).
- Transfer the mixture to a lightly greased baking dish and cover with foil.
- Bake for 30 minutes , then uncover and bake for about 10 more, until the top is crisp and golden brown.
- Serve while still hot.
Nutrition Facts : Calories 405.3, Fat 18.4, SaturatedFat 8.2, Cholesterol 70, Sodium 1356.5, Carbohydrate 44.5, Fiber 2.6, Sugar 5.1, Protein 12.7
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