Grandma Ruths Inspired Oyster Stew Recipes

GRANDMA RUTH'S STUFFING

Grandma Ruth's Stuffing image

This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.

Provided by Ilene F.

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time 30m

Yield 16

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 pound sliced fresh mushrooms
3 stalks celery, diced
2 onions, chopped
1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes
1 (16 ounce) package herb-seasoned stuffing mix
4 eggs, beaten
2 (14 ounce) cans chicken broth
2 teaspoons rubbed sage
2 teaspoons dried thyme
2 tablespoons garlic powder
salt and pepper to taste

Steps:

Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
Loosely pack stuffing inside turkey cavity before roasting.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 44.8 g, Cholesterol 48 mg, Fat 4.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1005.8 mg, Sugar 5 g

GRANDPA'S OYSTER STEW

Grandpa's Oyster Stew image

Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew.

Provided by Madden Surbaugh

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
½ cup dry sherry or dry white wine
24 freshly shucked oysters, oyster liquor reserved
1 ½ cups whole milk
1 ½ cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers

Steps:

Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Nutrition Facts : Calories 805.7 calories, Carbohydrate 46.4 g, Cholesterol 294.9 mg, Fat 51.8 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 28 g, Sodium 1148.3 mg, Sugar 6.3 g

GRANDMA RUTH'S INSPIRED OYSTER STEW

Grandma Ruth's Inspired Oyster Stew image

We tried to follow Selena's advice and let the stew sit for 24 hours so that the flavors could meld... but that meant that we had to pull ourselves away from it for that long! It was delicious from the moment it was done, but we did manage to save some of it to taste the next day as she suggests. We're glad we did! It was worth the wait. This is a great Oyster Stew recipe. Awesome, indeed.

Provided by Selena Parisher @sjparisher

Categories Chowders

Number Of Ingredients 14

Ingredients

1 stick(s) butter or margarine
3 - medium potatoes (yukon gold is best)
1 - stalk celery
1/2 - white onion
1 quart(s) whole milk
1 pint(s) shucked oysters with liquor (juice)
- salt and pepper
- old bay seasoning (optional)
- dried or fresh chives (optional)
- roasted red pepper flakes (optional)
- grated cheddar (topping, optional)
- oyster crackers (topping, optional)
- potato chips, crushed (topping, optional)
- heavy or light cream (optional)

Steps:

Wash and chop potatoes into desired bite size, cover with water in pot, boil on high until rolling boil then reduce heat. Cook 12-15 min or until tender.
Chop onion/celery and saute in a little butter until clear and tender.
After potatoes are done, drain and add sauteed onions/celery to pot and add rest of the butter
add milk (If you like lots of good tastiness add some cream too) and other seasonings to taste (the taste will be stronger the longer you wait before adding the oysters and serving).
Add oyster liqour, but NOT oysters.
Keep stirring, this is your stew and the longer it stews the better it tastes. If you are serving sooner, keep stirring so it will not settle. If you are serving later (up to 24 hrs.) put stew in fridge.
When ready to serve: heat up stew if it's cold, add oysters, and wait until oysters are soft and cooked to serve.
Optional toppings to add after stew is in individual bowls: grated cheddar, oyster crackers, crushed up potato chips, more seasoning, or whatever you think tastes good.

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