Grandmas Oyster Stuffing Recipes

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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.

GRANDMA'S OYSTER DRESSING



Grandma's Oyster Dressing image

A family favorite - passed down from my great-great grandma. Could definitely be slimmed down, but I'm entering it in the old-fashioned way just so I know how to count it on Thanksgiving. :)

Categories     Side Items     Thanksgiving     Thanksgiving Side Items     Side Dish     Side Items Side Dish

Yield 12

Number Of Ingredients 11

20 oz. white bread
1 stick butter
1 large onion
2 stalks celery
one pint oysters (drained)
2 tbsp oyster juice (reserved from oysters)
4 c. chicken broth
1 egg
1 tsp. salt
dash pepper
1.5 tsp. sage

Steps:

  • preheat oven to 375
  • chop celery and onion, then saute in butter
  • break bread into pieces and put into large bowl
  • to the bowl, add sauteed celery and onions, salt, pepper, sage and oysters.
  • boil chicken broth and pour over the bread mixture
  • cover and let steam for 3-5 minutes (or until the bread absorbs the liquid). note: don't worry - the mixture will be on the loose side before it bakes - not dry at all.
  • beat egg and stir into mixture
  • pour mixture into 13x9 baking dish
  • bake at 375 for 30 minutes covered, 30 minutes uncovered.
  • makes approximately 12, 1/2 cup-sized servings

Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories

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

GRANDMA'S OYSTER STUFFING



Grandma's Oyster Stuffing image

This is my grandma's Pennsylvania Dutch oyster filling (stuffing) recipe. It's quick and easy and always a favorite at my family's holiday meals. DISCLOSURE: I simplified the recipe by using a 12-ounce bag of store-bought stuffing, however, my grandmother would toast her own homemade bread cubes in a frying pan with shortening. (No one in my family has noticed the change, so this is our little secret...)

Provided by sbingeman

Categories     < 15 Mins

Time 10m

Yield 15 serving(s)

Number Of Ingredients 6

1 (12 ounce) package prepared stuffing
3 (8 fluid ounce) cans of shucked oysters
4 large eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper

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.

Nutrition Facts : Calories 106.2, Fat 4.8, SaturatedFat 1.4, Cholesterol 74.2, Sodium 348.3, Carbohydrate 8.1, Fiber 0.7, Sugar 0.5, Protein 7.2

GRANDMOTHER'S OYSTER DRESSING



Grandmother's Oyster Dressing image

Provided by Food Network

Categories     side-dish

Yield approximately 8 cups dressing

Number Of Ingredients 13

Neck from a 12 pound turkey
Water to cover
Celery leaves
Carrot top
1 small onion, cut into quarters
3 cups stale white bread
3 cups stale unsweetened cornbread
2 tablespoons butter
1 teaspoon vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon dried or 2 tablespoons fresh sage leaves
1 1/2 cups oysters, shucked, shells removed

Steps:

  • In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish

CATHY BALLOU GRANDMOTHER'S OYSTER DRESSING



Cathy Ballou Grandmother's Oyster Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Yield approximately 8 cups dressing

Number Of Ingredients 13

Water to cover
Celery leaves
Carrot top
1 small onion, cut into quarters
Neck from a 12 pound turkey
3 cups stale white bread
3 cups stale unsweetened cornbread
2 tablespoons butter
1 teaspoon vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon dried or 2 tablespoons fresh sage leaves
1 1/2 cups oysters, shucked, shells removed

Steps:

  • In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish.

JIM'S OLD FASHIONED OYSTER DRESSING



Jim's Old Fashioned Oyster Dressing image

This is a family recipe to stuff your turkey with. My dad used to ask me to make a Thanksgiving dinner in June so he could have the dressing!! If you like oysters this will be your new tradition! Mix everything in a large bowl, and stuff that bird!

Provided by JimChicago52

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time P1DT30m

Yield 12

Number Of Ingredients 7

2 (1 1/2) pounds loaves of white bread, cut into 1-inch cubes
1 cup butter
1 ½ onion, minced
4 cloves garlic, minced
2 stalks celery, chopped
½ cup chopped fresh parsley
4 pints shucked oysters

Steps:

  • Spread the bread cubes out onto baking sheets or a work surface, and allow to dry for 24 to 48 hours (longer for a drier dressing).
  • Melt the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and celery until the onions become translucent, about 8 minutes. Pour the vegetables and butter into a large bowl. Lightly mix in the bread cubes, and stir in the oysters and their liquid until thoroughly combined.

Nutrition Facts : Calories 656.3 calories, Carbohydrate 72.4 g, Cholesterol 197.3 mg, Fat 26.5 g, Fiber 3.4 g, Protein 30.3 g, SaturatedFat 12.9 g, Sodium 1518.3 mg, Sugar 6.2 g

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