Colonial Oyster Stuffing Recipes

COLONIAL OYSTER STUFFING

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.

OYSTER STUFFING

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.

OYSTER DRESSING (STUFFING)

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.

MOM'S OYSTER DRESSING/STUFFING

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.

OYSTER STUFFING WITH SHIITAKE MUSHROOMS AND LEEKS

Steps:

• Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
• Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
• Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.

GRANDMA'S OYSTER STUFFING

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.