OYSTER SAUSAGE STUFFING
I've had this wonderful recipe for more than 30 years and always use it during the holidays. It's so rich and buttery that I often serve it with pork roast or stuffed pork chops. It never fails to bring raves. -Page Alexander, Baldwin City, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 9 cups (enough to stuff an 8- to 10-pound turkey).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally. Gently stir in the oysters, sausage, parsley and poultry seasoning. , Transfer to a large greased cast-iron skillet or 2-1/2-qt. baking dish. Cover and bake until heated through, 40-50 minutes.
Nutrition Facts : Calories 228 calories, Fat 13g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 590mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
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
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
OYSTER SAUSAGE HERB DRESSING
White bread makes this dressing a little more delicate than most cornbread dressings, while the sausage and oysters add moisture and a subtle earthiness.
Provided by Food Network
Categories side-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 300 degrees F. Butter a 3-quart baking dish. Put cubed Cornbread and Italian bread on 2 separate rimmed baking sheets and bake until very dry, about 20 minutes. Let cool and combine in a large bowl. Increase the oven temperature to 375 degrees F.
- Meanwhile, cook the sausage in a large skillet over medium heat until nicely browned and the fat has rendered out, 15 to 18 minutes. Transfer the sausage to a paper-towel-lined plate using a slotted spoon. Pour off all but 1 tablespoon of the sausage fat.
- Melt 4 tablespoons of the butter in the skillet with the sausage fat. Add the celery and onions and cook, stirring occasionally, until the vegetables are softened, 8 minutes. Stir in the sage, thyme, red pepper flakes, nutmeg and garlic and continue cooking and stirring until the herbs are fragrant, 2 minutes. Pour in the white wine, bring to a simmer, and cook until the liquid is almost completely absorbed, 5 minutes. Remove from the heat.
- Melt the remaining 4 tablespoons butter and add to the bread cubes along with the sausage, vegetables, turkey broth, oysters, oyster liquor and eggs. Season with the salt and black pepper and toss to coat.
- Spread the dressing mixture into the baking dish and bake, covered with foil, 25 minutes. Remove the foil and continue baking uncovered until well browned and crusty, about 30 minutes longer.
- Preheat the oven to 450 degrees F. Place a large 12-inch cast-iron skillet into the oven.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Combine the buttermilk, 2 tablespoons of the melted butter and the eggs in a spouted measuring cup. Whisk the buttermilk mixture into the cornmeal mixture until just combined.
- Carefully remove the cast-iron skillet from the oven and pour in the remaining 2 tablespoons melted butter. Pour the cornbread batter into the skillet and spread evenly. Bake until the top is browned and a toothpick inserted into the center comes out clean, 20 minutes. Let the cornbread cool in pan for 10 minutes before turning out onto a cooling rack.
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
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
COLONIAL OYSTER-SAUSAGE STUFFING
Number Of Ingredients 10
Steps:
- In a 10-inch skillet over medium heat, sauté onion and celery in butter or margarine for 5 minutes or until onion is transparent. Transfer to a large bowl.To vegetables, add bread, sausage, oysters, bouillon granules, poultry seasoning, marjoram, salt and pepper. Mix well.Use to stuff an 8- to 10-pound turkey or other poultry or bake in a greased covered casserole in a preheated 325° oven for 30 minutes.
Nutrition Facts : Nutritional Facts Serves
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