My Favorite Way Of Dressing Oysters Recipes

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OYSTER DRESSING



Oyster Dressing image

You can make oysters in a casserole, too! Starting with Betty Crocker cornbread & muffin mix makes this recipe a breeze.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 10

Number Of Ingredients 12

2 pouches (6 oz each) Betty Crocker™ cornbread & muffin mix
1 1/2 cups water
1/3 cup butter
1 cup chopped celery
1/2 cup chopped onion
1 tablespoon chopped fresh sage leaves
1/2 teaspoon pepper
1/4 teaspoon salt
4 slices white bread, cut into 1/2-inch cubes (about 2 cups)
2 1/2 cups Progresso™ chicken broth
2 eggs, slightly beaten
1 container (12 oz) fresh oysters, drained

Steps:

  • Heat oven to 450°F. Make and bake cornbread mix as directed on package, using water. Cool 30 minutes; crumble cornbread into large bowl. Reduce oven temperature to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter 10 minutes, stirring occasionally, until tender. Stir in sage, pepper and salt.
  • Add celery mixture and bread cubes to crumbled cornbread; stir gently. Add broth and eggs; stir just until moistened. Stir in oysters. Spoon mixture into baking dish.
  • Bake uncovered 50 to 55 minutes or until golden brown.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg

OYSTER DRESSING RECIPE



Oyster Dressing Recipe image

Old fashioned Southern style Oyster Dressing is a perfect side for your Thanksgiving turkey. Make it with shucked oysters in a jar, available at most grocery stores if you can't find fresh oysters.

Provided by Steve Gordon

Categories     Side Dish

Time 1h

Yield Varies

Number Of Ingredients 12

3 cups day old Cornbread, crumbled
1 sleeve Saltine crackers, crumbled
1 stick butter
1 cup chopped Celery
1 large Onion, chopped
½ teaspoon Salt
½ teaspoon Black Pepper
¼ teaspoon Ground Nutmeg
1 teaspoon Sage.
3 Eggs, beaten
1 pint Oysters with liquid, slightly chopped
Evaporated milk, as needed

Steps:

  • Crumble the cornbread into a large mixing bowl.
  • Add the crumbled saltine crackers.
  • Mix well and set aside.
  • Place skillet over Medium heat on stove top.
  • Add one stick of butter.
  • Add chopped celery.
  • Add chopped onion.
  • Stir and cook celery and onions until translucent. About 5 minutes.
  • Pour cooked celery and onions over the cornbread and crackers mixture.
  • Add salt.
  • Add black pepper.
  • Add ground nutmeg.
  • Add sage.
  • Add beaten eggs.
  • Mix all ingredients well.
  • Slightly chop the oysters in a small bowl. Add oysters and oyster liquid to mix.
  • Stir well.
  • If mixture is dry, add evaporated milk as needed.
  • If mixture is too wet, add crumbled saltine crackers as needed.
  • Butter a 9×13 baking dish on bottom and sides.
  • Pour the dressing mixture into the baking dish.
  • Bake at 350F degrees for 45 minutes.
  • Remove when done and set on wire rack to cool slightly.
  • Enjoy!

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

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

OYSTER DRESSING



Oyster Dressing image

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

1/2 cup (1 stick) unsalted butter
1/4 cup olive oil
2 teaspoons minced garlic
4 cups finely chopped onions
3 cups finely chopped celery
2 cups finely chopped carrots
1 tablespoon freshly chopped thyme
1 tablespoon freshly chopped sage
10 cups 1/2-inch cubes day-old baguette or ciabatta bread
4 cups (about 120) shucked oysters, liquid reserved
1/4 cup chopped fresh flat-leaf parsley
1 1/2 cups Chris Hastings's Turkey Stock
4 teaspoons freshly ground black pepper
3 teaspoons coarse salt

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.

THE BEST OYSTER DRESSING



The Best Oyster Dressing image

Make and share this The Best Oyster Dressing recipe from Food.com.

Provided by Gloria 15x

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup butter
2 large onions, chopped
1/3 cup celery, chopped
4 slices bread
1/2 cup water
1 egg, beaten
2 teaspoons parsley, chopped
1 pint oyster, drained
salt
pepper
1/8 teaspoon basil
1/8 teaspoon sage
1/8 teaspoon thyme
1/8 teaspoon marjoram
breadcrumbs
butter

Steps:

  • Melt butter in a skillet. Saute onions and celery until transparent.
  • Soak the bread in water. Drain and squeeze water out of bread. Tear into small pieces and add to onion mixture.
  • Add egg, parsley and oysters.
  • Season with salt, pepper and spices.
  • Simmer until oysters begin to curl.
  • If the mixture is soggy, add bread crumbs; it should be very moist but there should be no excess liquid.
  • Turn into a 2 qt casserole.
  • Dot with butter.
  • Bake 350 degrees for about 30 minutes.

Nutrition Facts : Calories 413.1, Fat 27.8, SaturatedFat 15.8, Cholesterol 170.5, Sodium 481.2, Carbohydrate 26.3, Fiber 1.8, Sugar 4.6, Protein 15.2

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