Cumin Oysters Recipe In Oven Recipe For Stuffed

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CAST-IRON OYSTER AND CORNBREAD STUFFING



Cast-Iron Oyster and Cornbread Stuffing image

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

12 tablespoons (1 1/2 sticks) unsalted butter
3/4 cup small-diced tasso ham (see Cook's Note)
5 cups 3/4-inch-cubed cornbread, dried overnight (see Cook's Note)
5 cloves garlic, finely minced
3 stalks celery, small diced
1 small leek, white and light green parts only, small diced
1 small yellow onion, small diced
1/4 cup chopped fresh sage
1/4 cup chopped fresh thyme
1/2 cup dry white wine
24 fresh oysters, shucked and halved, plus 1/2 cup oyster liquor (see Cook's Note)
1/2 cup unsalted chicken stock
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
3 large eggs, lightly beaten

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



Oyster Stuffing image

Provided by Nancy Fuller

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 7

2 sleeves soda crackers, crushed
4 dozen oysters, shucked, juices reserved
Salt and freshly ground pepper
2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for greasing
3 cups heavy cream
1/2 cup freshly grated Parmesan
1 teaspoon paprika

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



Oyster Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h10m

Yield about 4 to 6 side dish serving

Number Of Ingredients 19

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

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

OYSTER STUFFING



Oyster Stuffing image

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

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

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.

OVEN-ROASTED OYSTERS



Oven-Roasted Oysters image

In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.

Provided by Matt Lee And Ted Lee

Categories     appetizer, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 4

100 to 120 unshucked oysters, scrubbed clean
6 small lemons, cut into wedges
Tabasco, or other pepper sauce
Sour orange mignonette (see recipe)

Steps:

  • Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
  • Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

OYSTER DRESSING (STUFFING)



Oyster Dressing (Stuffing) image

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

1 tablespoon vegetable oil
1 cup chopped celery
1 cup chopped onion
8 cups dry bread crumbs
2 tablespoons chopped fresh parsley
3 cups oysters, liquid reserved
3 eggs, beaten
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme

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



Mom's Oyster Dressing/Stuffing image

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

8 cups plain bread cubes or 8 cups cornbread cubes
1 1/2 cups celery, chopped
3/4 cup onion, chopped
2 (8 ounce) cans oysters, with liquid
1/2 cup butter, melted
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground sage
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/2 cup evaporated milk

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

BAKED OYSTERS



Baked Oysters image

Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place oysters in it as you shuck them. This willprevent them from tipping as you fill theirshells and while you move them in and out ofthe oven. The salt also provides an attractive crystalline backdrop that retains heat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

3 cups coarse salt, or gros sel de mer
6 fresh oysters, top shells discarded
2 tablespoons fine breadcrumbs
1/2 teaspoon Dijon mustard
1 teaspoon finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter, melted
Freshly ground pepper
2 slices bacon, cooked and diced
Lemon wedges, for serving

Steps:

  • Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
  • In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
  • Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.

CRISPY OVEN-FRIED OYSTERS



Crispy Oven-Fried Oysters image

These flavorful breaded and baked oysters, served with a zippy jalapeno mayonnaise, were created by Marie Rizzio of Interlochen, Michigan. "I entered this recipe in a seafood contest and took first place in the hors d'oeuvres category," Marie says. "They make an interesting appetizer for entertaining." -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).

Number Of Ingredients 19

3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 large eggs
1 cup dry bread crumbs
2/3 cup grated Romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon garlic salt
1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
2 tablespoons olive oil
JALAPENO MAYONNAISE:
1/4 cup mayonnaise
1/4 cup sour cream
2 medium jalapeno peppers, seeded and finely chopped
2 tablespoons whole milk
1 teaspoon lemon juice
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.

Nutrition Facts : Calories 75 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 146mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

HERBED OYSTER STUFFING



Herbed Oyster Stuffing image

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

2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
1/2 lb sliced bacon, cut into 1/2-inch pieces
2 to 3 tablespoons olive oil (if needed)
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked, drained, and chopped (3/4 cup)
2 1/4 cups turkey giblet stock or low-sodium chicken broth

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.

STUFFED OYSTERS



Stuffed Oysters image

Make and share this Stuffed Oysters recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup grated parmesan cheese
1/2 cup finely diced green onion
1/2 cup diced red bell pepper
1/4 cup butter, softened
4 -5 cloves garlic, smashed
1 lemon, juice of
1 teaspoon sugar or 1 teaspoon honey
1 pinch salt
1 pinch pepper
12 medium oysters, scrubbed

Steps:

  • Combine the cheese, green onions,bell pepper, butter, garlic, lemon juice, soy sauce, sugar or honey, salt and pepper in a medium bowl; and stir to evenly blend.
  • Preheat the broiler.
  • Shuck the oysters, setting the cupped bottom shell in a shallow baking dish.
  • Put an oyster in each shell and top with a generous tablespoon of the stuffing.
  • Broil the oysters about 4 inches from the element until heated through and golden brown, about 8 minutes.

Nutrition Facts : Calories 352, Fat 22.2, SaturatedFat 12.4, Cholesterol 127.5, Sodium 684.7, Carbohydrate 13.4, Fiber 0.8, Sugar 2.7, Protein 24.6

ROASTED OYSTERS



Roasted Oysters image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 7

2 Tbsp. unsalted butter
2 small shallots, finely chopped
1/3 cup chardonnay
1 cup heavy cream
pinch white pepper
2 dozen fresh oysters, shucked, "bottom" shells (the rounded, cup-shaped side) reserved
2-pound box rock salt

Steps:

  • Melt the butter over medium heat in a small saucepan. Add the shallots and cook, stirring, until they are translucent and beginning to soften, about 2 minutes. Add the chardonnay, bring to a lively simmer, and reduce until only about 2 tablespoons of liquid remains. Add the cream and bring to a boil. Lower the heat to a simmer and reduce to 2/3 cup. Remove from the heat, stir in the white pepper, and set aside.
  • Preheat the oven broiler to 500 degrees F. Arrange the top oven rack so a roasting pan will fit below the heating element. Prepare appetizer plates by placing a bed of rock salt on each, to hold the oysters. Distribute the rock salt evenly between to roasting pans large enough to hold the oysters.
  • If the fishmonger shucked your oysters, return the oysters to their cleaned shells one by one, and add about 1/2 teaspoon of the oyster liquid to each, nesting the shells carefully in the rock salt so the contents don't spill. Otherwise, arrange freshly shucked oysters in the rock salt-filled roasting pans, ensuring that their liquid doesn't spill.
  • Spoon about 2 teaspoons of the shallot-cream mixture on top of each oyster. Coat each oyster well, without having the shell overflow with liquid. Put one roasting pan in the oven and broil just until the liquid bubbles and the oysters' edges begin to curl, about 3 minutes, watching closely to prevent burning. Repeat with the other roasting pan. Carefully lift 4 oysters in their shells onto each appetizer plate. Serve immediately.

MY FAVORITE WAY OF DRESSING OYSTERS



My Favorite Way of Dressing Oysters image

Provided by Jamie Oliver

Categories     appetizer

Time 15m

Yield 2 dozen oysters

Number Of Ingredients 12

1 to 2 shallots, finely chopped
2 teaspoons sugar
5 tablespoons red wine vinegar
Salt and freshly ground black pepper
Oysters with Chile, Ginger, and Rice Wine Vinegar:
A half thumb-sized piece peeled ginger, finely grated
6 tablespoons rice wine vinegar
1 red chile, seeded and finely chopped
A little finely sliced cilantro leaves
1 teaspoon sugar
Seaweed, as a garnish
Halved lemons, as an accompaniment

Steps:

  • Mix ingredients together in a small serving dish. Leave for 10 minutes and taste. Add more sugar if required.;
  • Mix together all the ingredients in the serving dish. Taste and add sugar if required. Serve with the oysters.
  • Serve on some crushed on a round tray with seaweed and 1/2 lemons.

HOLIDAY OYSTER STUFFING



Holiday Oyster Stuffing image

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

1 ½ cups turkey broth
¼ cup margarine
1 (6 ounce) package corn bread stuffing mix
1 pound bulk pork sausage
1 pound ground beef
1 small onion, chopped
1 egg, beaten
1 pint shucked oysters, drained, or more if desired
1 turkey giblets, cooked and chopped
1 teaspoon poultry seasoning
salt and ground black pepper to taste

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

THE VERY BEST FAMILY-STYLE OYSTER DRESSING



The Very Best Family-Style Oyster Dressing image

A moist but extremely tasty dressing with oysters starring the lead role. My family has to have it every year! Serve with turkey and giblet gravy.

Provided by gg810

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 3h5m

Yield 12

Number Of Ingredients 16

1 (8.5 ounce) package corn muffin mix
1 egg
⅓ cup milk
1 (8 ounce) box buttermilk biscuit mix
½ cup water
½ cup unsalted butter, divided
1 onion, chopped
1 cup chicken livers, rinsed and trimmed
1 (14 ounce) package dry herb-seasoned stuffing mix
1 ½ cups water
1 (12 ounce) jar turkey gravy
2 cups turkey broth, or as desired
1 teaspoon crumbled dried sage
1 tablespoon crushed dried thyme leaves
salt and pepper to taste
2 cups shucked oysters with their liquor

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease 8 muffin cups.
  • In a bowl, beat the corn muffin mix, egg, and milk together until moistened; batter will be slightly lumpy. Allow the batter to rest 3 to 4 minutes, stir again, and spoon the batter into the prepared muffin cups, filling them halfway.
  • Bake in the preheated oven until the muffins have risen and are golden brown, 15 to 20 minutes. A toothpick inserted into the center of a muffin should come out clean. Remove the muffins, let cool, and coarsely crumble the muffins into a very large bowl.
  • Increase the oven heat to 450 degrees F (230 degrees C).
  • Place the biscuit mix into a bowl, and lightly stir in 1/2 cup of water to make a soft dough. Turn the dough out onto a floured work surface, and gently knead 2 or 3 times; pat the dough out 1/2-inch thick. With a 2-inch floured cutter, cut the biscuit dough into rounds, and place biscuits onto an ungreased baking sheet.
  • Bake the biscuits in the 450-degree oven until lightly golden brown, about 10 minutes. Remove biscuits, allow to cool on a rack, and coarsely crumble the biscuits in the bowl with the muffin crumbs.
  • Reduce oven heat to 350 degrees F (175 degrees C); grease an 11x15-inch baking dish.
  • Melt 1/4 cup of unsalted butter in a large skillet; cook and stir the onion and chicken livers in the butter until the onion is translucent and the chicken livers are no longer pink, about 10 minutes. Press a fork into the chicken livers to mash them as they cook. Remove from heat and set aside.
  • Place the herb stuffing mix into the large bowl with the crumbs. Melt the remaining 1/4 cup of butter with 1 1/2 cup of water in a saucepan over medium heat. If stuffing mix comes with a separate packet of herbs, empty the herb packet into the saucepan and bring to a boil. Pour the mixture over the dry stuffing mix and crumbs.
  • Pour in the turkey gravy and mix in the cooked chicken livers with onions and butter. With a large wooden spoon, begin stirring in turkey broth until the stuffing is moist but not soggy. Stir in sage, thyme, salt, and black pepper, and lightly spoon the dressing into the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes; remove from oven, and gently stir in the oysters and their juices. Cook for an additional 15 minutes. If you need to hold the stuffing for a short while, cook for 10 minutes after stirring in oysters, remove from oven, cover the dish with aluminum foil, and serve as soon as possible.

Nutrition Facts : Calories 443 calories, Carbohydrate 58 g, Cholesterol 134.4 mg, Fat 14.6 g, Fiber 4.6 g, Protein 18.9 g, SaturatedFat 6.3 g, Sodium 1163.3 mg, Sugar 7.5 g

BAKED OYSTERS WITH BACON



Baked Oysters with Bacon image

Provided by Frank Stitt

Categories     Herb     Bake     Bacon     Oyster     Leek     Spinach     Fall     Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 22

For stuffing
1/4 cup kosher salt
2 (10-ounce) bags fresh spinach, coarse stems discarded
2 leeks (white and pale green parts only), quartered lengthwise and thinly sliced crosswise
1 tablespoon olive oil
3 ounces slab or thick-sliced bacon, cut into 1/4-inch dice
1 shallot, quartered lengthwise and thinly sliced crosswise
1 garlic clove, minced
1 day-old baguette, crust discarded and bread coarsely ground in a food processor (2 cups)
2 tablespoons finely chopped fresh chervil
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh tarragon
Finely grated zest and juice of 1 medium lemon
3/4 teaspoon fine sea salt, or to taste
Rounded 1/4 teaspoon white pepper, or to taste
Pinch of freshly grated nutmeg, or to taste
1 stick (1/2 cup) unsalted butter, melted
For oysters
About 10 cups rock or kosher salt for baking and serving (3 pounds)
40 oysters on the half shell
Accompaniment: lemon wedges

Steps:

  • Preheat oven to 500°F.
  • Make stuffing:
  • Bring a 6- to 8-quart pot three-fourths full of water to a boil with kosher salt, then stir in spinach and cook 30 seconds. Transfer with a slotted spoon to a large bowl filled with ice and cold water to stop cooking. Drain spinach and squeeze dry, then finely chop.
  • Wash leeks well in a bowl of cold water, then lift out and drain well.
  • Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bacon, stirring, until golden and just cooked through (but not crisp), about 3 minutes. Transfer with slotted spoon to paper towels to drain. Add leeks, shallot, and garlic to fat in skillet and cook over low heat, covered, stirring occasionally, until softened, about 8 minutes.
  • Toss together leek mixture, spinach, bacon, bread crumbs, herbs, lemon zest and juice, sea salt, white pepper, nutmeg, and butter in a large bowl with a fork.
  • Bake oysters:
  • Spread 2 to 3 cups rock salt in each of 2 large shallow baking pans and nestle oysters (in shells) in it. Spoon a heaping tablespoon bread-crumb stuffing loosely on top of each oyster. Bake in batches in upper third of oven until golden, about 6 minutes.
  • Serve warm oysters in shells on plates lined with rock salt.

LAMB STUFFED WITH OYSTERS



Lamb stuffed with Oysters image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h45m

Yield 8 servings

Number Of Ingredients 12

1 cup bread crumbs
2 hard-boiled egg yolks, mashed
3 anchovies
1/4 cup chopped onions
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon thyme
1/8 teaspoon savory
1/8 teaspoon nutmeg
12 oysters, shucked
2 eggs
1 leg of lamb, boned (about 4 1/2 pounds) and butterflied

Steps:

  • Preheat oven to 325 degrees.
  • In a large bowl, mix the bread crumbs, egg yolks, anchovies, onions, salt, pepper, thyme, savory, nutmeg and oysters. In the bowl of a food processor, mince the ingredients and slowly add the eggs to make a paste.
  • Spread oyster paste over the inside of the leg of lamb. Roll and tie the lamb, and bake 2 hours and 15 minutes, or until internal temperature is 150 degrees on meat thermometer.

Nutrition Facts : @context http, Calories 974, UnsaturatedFat 31 grams, Carbohydrate 14 grams, Fat 62 grams, Fiber 1 gram, Protein 84 grams, SaturatedFat 26 grams, Sodium 622 milligrams, Sugar 1 gram, TransFat 0 grams

QUICKEST OYSTER DRESSING EVER!



Quickest Oyster Dressing EVER! image

This quick and delicious oyster dressing takes the fuss and the mess out of the picture. It is all done on the stove top, and tastes like it has been cooking in the oven all day!

Provided by nikkiw87

Categories     Side Dish     Stuffing and Dressing Recipes     Quick and Easy Stuffing and Dressing Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
½ cup chopped celery
¼ teaspoon dried sage
¼ teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth
⅔ cup water
¼ cup margarine
1 (6 ounce) package dry cornbread stuffing mix
2 (8 ounce) cans oysters, drained and liquid reserved
1 teaspoon ground black pepper

Steps:

  • Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat.
  • Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.
  • Cook the dressing until hot and the flavors have blended, about 5 minutes.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 36.9 g, Cholesterol 79.4 mg, Fat 21.3 g, Fiber 2.2 g, Protein 13.8 g, SaturatedFat 6.6 g, Sodium 1533.3 mg, Sugar 2.1 g

STEAMED OYSTERS



Steamed Oysters image

If you're lucky enough to get your hands on fresh oysters, try them steamed and served in shells with melted butter.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 48m

Yield 4

Number Of Ingredients 3

4 pounds oysters in shells
1/2 cup boiling water
Butter or margarine, melted, if desired

Steps:

  • Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife.
  • Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters.
  • Serve hot oysters in shells with butter.

Nutrition Facts : Calories 90, Carbohydrate 3 g, Cholesterol 45 mg, Fiber 0 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg

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