Northern California Oyster Stuffing Recipes

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OYSTER STUFFING



Oyster Stuffing image

Provided by Kardea Brown

Categories     side-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking dish
12 cups very finely crumbled cornbread
1/4 cup chopped fresh parsley
1 tablespoon minced fresh rosemary
8 tablespoons (1 stick) unsalted butter
2 ribs celery, minced
2 green onions, white and green parts, chopped
1 large red bell pepper, minced
1 cup milk
1 pound shucked oysters, minced in a food processor, plus the juice from the oysters
1 teaspoon garlic powder
Kosher salt and freshly cracked black pepper
2 cups chicken stock, warm
2 large eggs, lightly beaten

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9- by-13-inch baking dish with nonstick cooking spray.
  • Add the cornbread, parsley and rosemary to a large mixing bowl. Heat 4 tablespoons of the butter in a large skillet over medium-high heat. Add the celery, green onions and bell pepper to the skillet and saute until softened, about 10 minutes. Add the remaining 4 tablespoons butter and melt. Add the cooked vegetables and melted butter into the bowl with the cornbread and stir to combine. Pour the milk, oysters and reserved oyster juice over the cornbread, then season with the garlic powder, 2 teaspoons salt and some pepper. Pour in the chicken stock and eggs and stir until well combined and cohesive. Spread into the prepared baking dish.
  • Cover the dish with aluminum foil and bake, about 30 minutes. Uncover and bake until the top begins to brown, about 30 minutes more.

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.

NORTHERN CALIFORNIA OYSTER STUFFING



Northern California Oyster Stuffing image

Categories     Leafy Green     Shellfish     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing     Oyster     Spinach     Fall     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

1 1-pound loaf unsliced sourdough bread, cut into 1-inch cubes (about 16 cups)
3/4 10-ounce package ready-to-use fresh spinach, stems removed, leaves coarsely chopped (about 8 generous cups)
2 tablespoons (1/4 stick) butter
1/2 cup minced shallots (about 4)
3 celery stalks, finely chopped
4 garlic cloves, minced
2 8-ounce jars fresh oysters, drained, coarsely chopped
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
3 eggs, beaten to blend
1 1/2 cups (about) canned low-salt chicken broth

Steps:

  • Preheat oven to 250°F. Divide bread cubes between 2 large baking sheets. Bake until dry but not colored, about 15 minutes. Transfer bread to very large bowl. Add spinach to bread.
  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add minced shallots, chopped celery and garlic and sauté until tender but not brown, about 5 minutes. Stir vegetables into bread mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Add oysters and sauté 2 minutes. Mix oysters and 2 tablespoons tarragon into stuffing. Season to taste with salt and pepper. Mix in eggs.
  • To bake stuffing in turkey:
  • Mix 1/3 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.
  • To bake all stuffing in pan:
  • Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer to prepared dish. Cover with buttered aluminum foil and bake until stuffing is heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.

OYSTER STUFFING



Oyster Stuffing image

Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com.

Provided by Erika Michael

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 1h45m

Yield 14

Number Of Ingredients 13

5 stalks celery, diced
1 ½ cups chopped onion
5 cups crumbled cornbread
½ cup chopped, cooked turkey giblets
8 ounces shucked oysters
¼ cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried sage
½ teaspoon ground nutmeg
2 eggs
2 cups chicken stock

Steps:

  • In a skillet, saute the celery with the onions until the onions are translucent.
  • In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
  • Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 13.6 g, Cholesterol 53.6 mg, Fat 3.9 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 368.3 mg, Sugar 2.8 g

CHESAPEAKE OYSTER STUFFING



Chesapeake Oyster Stuffing image

Make and share this Chesapeake Oyster Stuffing recipe from Food.com.

Provided by Dallas Chef WOut Ti

Categories     Thanksgiving

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 pints shucked oysters
5 cups dried cornbread for prepared stuffing
4 cups crumbled saltine crackers
4 medium celery ribs, coarsely chopped
1 medium yellow onion, coarsely chopped
1/4 cup minced fresh parsley
1 tablespoon fresh dill
2 teaspoons poultry seasoning
1 teaspoon fresh ground pepper
1/2 teaspoon fresh lemon zest
1/2 teaspoon salt
3/4 cup butter, melted (6 ounces)
1 tablespoon fresh lemon juice

Steps:

  • Preheat over to 350 degrees. Butter a deep 3 quart casserole and a large section of aluminum foil and set aside.
  • Add and mix everything together.
  • Cook for at least 45 minutes covered. remove top and let it brown/crust up.

Nutrition Facts : Calories 401.2, Fat 22.1, SaturatedFat 9.5, Cholesterol 58.8, Sodium 967.2, Carbohydrate 40, Fiber 3.6, Sugar 3, Protein 10.6

CREOLE OYSTER STUFFING



Creole Oyster Stuffing image

Provided by Craig Claiborne

Categories     side dish

Time 1h

Yield About 8 cups

Number Of Ingredients 13

1 pint oysters with their liquor
8 tablespoons butter
2 cups finely chopped onion
1 1/2 cups finely chopped celery with a few chopped leaves included
1 cup chopped green peppers
1 tablespoon finely minced garlic
1 teaspoon chopped fresh thyme or half the amount dried
5 cups fine fresh bread crumbs
1 cup finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
2 eggs, lightly beaten
4 tablespoons butter, approximately, plus butter for greasing the dish

Steps:

  • Preheat the oven to 350 degrees.
  • Drain the oysters and cut them in half. Reserve the liquor.
  • Heat the butter in a large heavy skillet and add the onion, celery, green pepper, garlic and thyme. Cook, stirring, until wilted, about five minutes. Add the reserved oyster liquor and cook about 10 minutes, stirring often.
  • Add the oysters and stir. Cook about five seconds. Remove from the heat. Add the bread crumbs, parsley, salt, pepper and eggs. Blend well. Let cool.
  • Stuff and roast the turkey (see accompanying box). Butter a baking dish and add any leftover stuffing. Dot the top with about four tablespoons of butter and place in the oven. Bake about 30 minutes. Serve the separate stuffing with the carved turkey.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 345 milligrams, Sugar 4 grams, TransFat 0 grams

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

OYSTER STUFFING



Oyster Stuffing image

Provided by Molly O'Neill

Categories     side dish

Time 5m

Yield about 11 cups

Number Of Ingredients 2

1 pint shucked oysters with liquid
Dash of Tabasco sauce

Steps:

  • After preparing the bread stuffing, add the oysters, their liquid and the Tabasco sauce. If baking in a casserole, it will not be necessary to add more chicken broth.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 141 milligrams, Sugar 0 grams

COLONIAL OYSTER STUFFING



Colonial Oyster Stuffing image

Adapted from the City Tavern Cookbook. If you like oysters, give this a try! You can make this ahead if you wish, through the cooking covered for 30 minutes. Cool and refrigerate, then cook the next day uncovered until the top is golden and the stuffing is heated through.

Provided by IngridH

Categories     Thanksgiving

Time 1h25m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

1 lb firm white bread, crust removed insides cubed
2 medium onions, finely chopped
2 tablespoons olive oil
2 celery ribs, chopped
5 garlic cloves, chopped
1 tablespoon salt
1 teaspoon fresh ground pepper
2 fresh thyme sprigs, leaves pulled from stems
4 fresh sage leaves, sliced finely
1 teaspoon dried oregano
1/2 cup dry white wine
2 cups oysters, shucked (small oysters are preferred)
1 cup heavy cream
1/2 cup chopped parsley
1 cup chicken stock

Steps:

  • Preheat the oven to 325°F Spread the bread cubes in a baking pan, in a single layer.
  • Bake for 20 - 30 minutes, until the bread is dry and slightly colored. Remove from the oven and transfer to a large mixing bowl (this can be done ahead, just cool the bread and place in an airtight container until ready to use).
  • In a large skillet, saute the onions and celery in the oil over medium low heat until the onions are soft, 10 - 15 minutes.
  • Add the garlic, salt, pepper, thyme, sage and oregano, and sautee for 5 more minutes.
  • Add the wine, and cook until it is mostly evaporated, about 5 minutes. Transfer the vegetable mixture to the bowl with the bread cubes and mix well to combine.
  • Add the oysters, cream, and parsley to the bread mixture, and mix to combine.
  • Add enough of the chicken stock to the bread to moisten it, but not so much that it gets soggy (this depends on how dry your bread and vegetables were, so an exact amount is impossible to give).
  • Transfer the mixture to a lightly greased baking dish and cover with foil.
  • Bake for 30 minutes , then uncover and bake for about 10 more, until the top is crisp and golden brown.
  • Serve while still hot.

Nutrition Facts : Calories 405.3, Fat 18.4, SaturatedFat 8.2, Cholesterol 70, Sodium 1356.5, Carbohydrate 44.5, Fiber 2.6, Sugar 5.1, Protein 12.7

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