GRANDPA'S OYSTER STEW
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
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
OYSTER DRESSING GRANDMERE
Prepare this dish a day or so ahead, but don't bake it until just moments before serving. After you've combined the ingredients, evaluate the consistency. If the French bread seems too dry, add a cup or two of chicken stock.
Provided by Food Network
Categories side-dish
Yield Serves 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-by-14-inch or other similar-size shallow baking dish with 1 tablespoon of the butter and set aside.
- Cook the bacon in a large skillet over moderate heat until crisp, about 5 minutes. Add the remaining 7 tablespoons butter and let it melt, then add the celery, bell peppers, onions, and garlic and cook until the vegetables are soft, about 10 minutes. Add the paprika, garlic powder, and cayenne and cook, stirring occasionally, for 2-3 minutes.
- Put the baguette cubes into a large bowl. Spoon the bacon and vegetable mixture on top. Add the oysters and their liquor, along with the green onions and parsley.
- Beat the eggs with the hot sauce and salt in a small bowl. Pour the eggs into the bowl with the bread cubes and gently stir until the dressing is well combined. Spoon the dressing into the prepared baking dish and bake in the upper third of the oven until heated through and crisp on top, about 45 minutes. Serve hot.
GRANDMOTHER'S OYSTER DRESSING
Provided by Food Network
Categories side-dish
Yield approximately 8 cups dressing
Number Of Ingredients 13
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
OYSTER DRESSING
Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Melt butter and olive oil in a large skillet over low heat. Add garlic and cook, stirring, for 2 minutes. Add onions, celery, and carrots; cook, stirring, for 15 minutes. Add thyme and sage; cook, stirring, for 3 minutes more.
- Place bread in a large bowl. Add vegetable mixture, parsley, oysters and their liquid, and turkey stock; season with salt and pepper. Mix to combine. Keep at room temperature until ready to use.
GRANDPA'S MIRLITON DRESSING (NEW ORLEANS STYLE)
Steps:
- Preheat oven to 350 degrees F. Boil mirlitons, until soft. Cool, peel and cube. Fry ground meat, season to your taste. When ground meat is done, strain grease.
- Mix all ingredients, (except for the butter, bread crumbs and cheese), in a large pot. Pour into a 13 x 9 x 2 inch pan. Sprinkle bread crumbs and a little parmesan cheese on top. Top with a little butter
- Bake for approximately 30 minutes, or until golden brown and bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDMA'S OYSTER STUFFING
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
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
DAD'S OYSTER DRESSING
What holiday dinner would be complete without Dad's dressing packed with wild rice and oysters?
Provided by S Campbell
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Open and quarter the oysters. Reserve the liquid.
- Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes.
- Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.
- Saute onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.
- Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.
- Bake at 350 degrees F (175 degrees C) till heated through.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 33 g, Cholesterol 26.3 mg, Fat 6 g, Fiber 3.5 g, Protein 12.9 g, SaturatedFat 1.5 g, Sodium 169.4 mg, Sugar 2.1 g
GRANDMA'S POULTRY DRESSING
Every family seems to have their own favorite dressing recipe that becomes a tradition, and this is ours. It came from Grandma, who passed it down to my mother. Now our children have carried it into their kitchens. This is truly a good old-fashioned recipe. -Norma Howland, Joliet, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.
Nutrition Facts : Calories 352 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 826mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
GRANDPA'S OYSTER DRESSING
My Grandfathers recipe for Thanksgiving Dressing. The stock in this recipe is made from the Turkey or chicken stock, onion, giblets, celery, salt and pepper (to taste), and oysters. You can leave out the oysters and simply have giblet dressing. Both are excellent
Provided by Swordbreaker
Categories Grains
Time 2h20m
Yield 2 Loaf Pans, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 Degrees.
- Tear the bread into small chunks (Not Crumbled) into medium bowl.
- Add all of the rest of the ingredients, adding only enough broth to make mixture sloppy but not soupy.
- Pour into greased loaf pans.
- Bake for 1 1/2 to 2 hours.
Nutrition Facts : Calories 246.7, Fat 4, SaturatedFat 1, Cholesterol 52.9, Sodium 684.1, Carbohydrate 43.9, Fiber 2.4, Sugar 4.3, Protein 8.1
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- Preheat the oven to 350°. Butter a 10-by-14-inch shallow baking dish. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter and let melt, then add the celery, green pepper, onion and minced garlic and cook until softened, about 8 minutes. Add the paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally.
- Put the diced baguettes in a large bowl. Spoon the bacon mixture on top. Add the oysters and their liquor along with the scallions and parsley.
- In a small bowl, beat the eggs with the hot sauce and salt. Pour the eggs into the bowl and mix everything together. Scrape the dressing into the prepared baking dish and bake in the upper third of the oven for about 45 minutes, until heated through and crisp on top. Serve hot.
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